Simple Baked Cauliflower Rice
This is just a starting point for baked cauliflower rice, once you've tried it, start inventing your own flavor variations. Also, tips for making sure it doesn't get mushy!
Servings: 2
Equipment
- 1 Baking Sheet
Ingredients
- 1 lb Riced Cauliflower Rice it yourself, or do what I did and grab a bag of it ready to go in the produce section of Whole Foods. Even if you don't buy it there, look at how small its chopped before trying it at home
- 1 tbsp lemon juice or lime juice your choice - match it to whatever you're serving it with
- salt mineral or sea salt
- fresh cracked black pepper
- 1 tsp olive, avocado, or coconut oil or use a spray - less is better actually!
- 3 tbsp Finely chopped herbs I used a mix of parsley and cilantro
Instructions
- Preheat oven to 400 degrees
- If ricing the cauliflower yourself, be sure to wash and then carefully dry the cauliflower - an ongoing theme here is less moisture. Use a food processor to pulse it to the right small shape.... OR
- Open the bag of perfectly riced and dry riced cauliflower ready to go. We don't judge here!
- Put the riced cauliflower in a large bowl and add the lemon or lime juice, salt, pepper.
- Add a little oil to the baking sheet - and don't even think about putting down parchment - get right on that metal. While I love cooking with baking parchment for easy clean up, in this situation it will encourage steaming to occur thus making for mushy, watery disappointing cauliflower rice. Same goes for adding too much oil. Less is more in this case.
- Spread the well mixed cauliflower rice mixture in a thin layer on the baking sheet, making sure to keep it in as close to a single layer as possible.
- Bake for 8-10 minutes, then carefully stir and bake for another 5-7 minutes - depending on how crunchy you like it.
- Finally, put it back into that hopefully washed (AND DRIED) bowl and toss with the mixed minced herbs before serving.
Notes
I'm serious. Don't use parchment for this!