You can make this cauliflower rice recipe in the skillet, in a wok, or roast it in the oven in a sheet pan. The oven version is delicious and nutty; the skillet version is faster and has a closer texture to rice. Either way, the end result is delicious. I love serving cauliflower rice with chicken, shrimp, whatever I’m in the mood for, and calling it a meal. Lately I just can’t get enough of chicken adobo and chicken tikka masala, both of which go perfectly with cauliflower rice.
Cauliflower: A head of cauliflower or 24 ounces cauliflower florets. Olive Oil Onion and Garlic: For flavor Salt and black pepper
Stove Method (This method is great when you want more of a rice texture): Heat a large skillet over medium heat and add olive oil. Sauté the onions for four to 5 minutes, and add the riced cauliflower and garlic. Stir the mixture, cover, and cook for about 5 minutes, stirring frequently. It’s ready when the cauliflower is slightly crispy on the outside and tender on the inside. Season with salt and pepper.
Oven Method (This will give you a nutty, flavorful side dish): Combine all the ingredients in a bowl and spread on a parchment-lined sheet pan in a single layer. Roast in the oven for 25 minutes, mixing halfway until golden. The rice will shrink more in the oven than on the stove.
Lemon herb: Add fresh lemon juice and fresh herbs at the end. Garlic lime: Add lime juice and garlic at the end. Add spices: Use your favorite spices in place of salt and pepper. Soy: Add soy sauce to give it an Asian flair.
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