Roasted Cauliflower Rice from Frozen (or Fresh)

Roasted cauliflower rice made with frozen riced cauliflower, garlic and Parmesan cheese in a white bowl.

Roasted Cauliflower Rice from Frozen (or Fresh)

Roasted cauliflower rice made with frozen or fresh cauliflower, garlic, and Parmesan cheese is irresistibly light and fluffy. It's an easy low-carb side dish everyone will love.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 96kcal

Author Marjory Pilley

Ingredients

4 cups riced cauliflower 12-ounce bag of frozen riced cauliflower or freshly riced cauliflower
1 Tablespoon olive oil
¼ teaspoon Salt or to taste
¼ teaspoon garlic powder or 2 garlic cloves, pressed or minced
¼ cup Parmesan cheese grated

Instructions

Preheat oven to 425°F. Spray a large sheet pan with non-stick cooking spray.
If using frozen cauliflower, break up any frozen clumps, but do NOT defrost it.
Drizzle riced cauliflower with olive oil and use a spoon or spatula to toss and coat the pieces. Sprinkle it with salt and garlic powder (wait to add fresh garlic if using that instead).
Spread cauliflower rice into an even layer on the sheet pan.
Roast frozen cauliflower rice in the oven for about 20 minutes, turning the rice halfway through with a large spatula.
If using fresh minced garlic, add it during the last 5 minutes of cooking time.

The cauliflower rice will be tender when it's done, with some darker brown pieces alongside light golden brown cauliflower rice.

Remove cauliflower rice from the oven to a serving bowl, scraping up all the browned bits on the pan. Sprinkle with Parmesan cheese and enjoy.

Notes

Frozen cauliflower rice bag sizes and yield

You'll find frozen riced cauliflower in 10-ounce, 12-ounce, or 16-ounce bags. A 12-ounce bag has about 4 cups of uncooked cauliflower rice.

The cauliflower shrinks as the moisture evaporates during cooking, and the yield for cups of uncooked cauliflower is about 2 ½ to 3 cups.

Double the recipe:

Use 2 sheet pans to double the recipe so the rice is not crowded while it cooks.

To rice a head of cauliflower:

Wash and thoroughly dry a head of fresh cauliflower. Remove the leaves, and cut the florets from the stalk. Add the florets and the stalks to a food processor and pulse several times or until the cauliflower resembles rice. A box grater can be used instead.

Storage and reheating:

Store leftover roasted cauliflower rice in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second intervals until warmed through.

Nutrition