Roasted Cauliflower Rice
This roasted cauliflower side dish is gluten free, paleo diet friendly, and vegan friendly. I personally love making this roasted cauliflower rice dish because it is so simple but produces a great tasting flavorful dish. It is my comfort food side dish, very reminiscent of mashed potatoes except with cauliflower and without the lack of taste that I found in mashed cauliflower recipes. – The Accidental Chef
Serves 5
Ingredients:
- 1 large head of cauliflower
- 2 tablespoons of snipped chives
- 1 can of light coconut milk 14.5 oz or Macadamia Milk
- 2 tsp of olive oil
- 1 tsp of garlic powder
- 1/4 tsp of black pepper
- 1/4 tsp of ground oregano
- Olive oil spray
Directions:
Preheat the oven to 350 degrees.
Spray olive oil spray into baking dish to lightly coat the bottom of the pan.
Rinse and dry the cauliflower. Once dry cut the cauliflower into bite size florets and place them into the baking dish. Sprinkle the florets with the black pepper, garlic powder, oregano, and olive oil.
Bake for 30 minutes.
Place the cauliflower into a food processor and chop until the cauliflower looks like little grains.
Take the cauliflower out of the food processor and place into a a medium sized bowl. Mix in the coconut milk with a spoon.
Then serve with chopped chives on top! If you like to add spicy to your food like me, throw in some chili flakes into the food processor so it will be mixed in well!
Serves 5 | Calories per serving 112 | Fat 6 g | Carbs 13.7 g | Net Carbs 8.3 g | Protein 3.6 g
