This recipe (along with another one I’m working on for you guys right now), is about to change the way you think about meal prepping/cooking your veggies and advance FOREVER. Yeah, that’s a pretty bold statement, but trust me on this one. Mind-freaking-blown when I made this for the first time.
Sure, you may have tried my oven roasted cauliflower rice before. But honestly it’s a pretty basic recipe, and you might not really know what to do from there aside from using it as just a plain rice substitute. But what if you wanted to spice it up a little bit?
I randomly threw together this recipe one weekend while I was meal prepping and was super short on time. But I still was craving roasted veggies and wanted to eat them during the week, so I just threw them in the food processor, toss them with some coconut oil and spices, and threw them in the oven to see what would happen. The next day my friend Courtney (from Realfoodology) was staying with me before expo east. Searching through the fridge for leftovers, as per usual (#alwayshungry), we pulled out this turmeric cauli rice I had thrown together a couple days before.
Courtney and I were so obsessed with the rice, that we were eating at straight out of the tupperware containers without even warming it up…standing in my kitchen. We couldn’t even be bothered to sit and eat. Oops. And then totally devoured the rest of it the next morning in a Smoked Salmon Breakfast Bowl. Have you made these yet?! Get excited. They’re freaking epic, and so delicious that I’ve literally been eating them every single morning for breakfast for the past two weeks. Can’t stop won’t stop.
Since that time with Courtney, I’ve made this recipe at least once or twice a week, every week, and it’s cut my meal prep time probably in half! Because you don’t have to do any of the cutting and chopping involved most of the time and roasted veggies. Don’t get me wrong: I love whole roasted cauliflower, brussels sprouts, broccoli and all that jazz, but sometimes I’m so tired I just don’t freaking feel like doing all of that slicing and dicing.
Solution: chop off the core, throw big chunks in the food processor and pulse until it’s rice. Top with some oil and your favorite spices, then into the oven on a baking sheet and watch it toast. Then while it’s going, you can feel free to do whatever it is you like… actually be productive and prep some more meals or ingredients for the week, or if you’re like me and exhausted after being in school for nine hours earlier that day on a Sunday, just plop down on the couch and watch some football. Or, you know, real housewives. No judgement here.
- 1 medium head cauliflower*
- 1 Tbsp ghee
- 1½ tsp ground turmeric
- 1 tsp sea salt**
- 1 tsp garlic powder
- 1 tsp onion powder
- optional: ¼ tsp fresh ground black pepper
- Preheat oven to 425 F. Prepare a large baking sheet with a piece of parchment paper.
- Cut the core out of the cauliflower, then chop it into large florets.
- To rice the cauliflower, put it through the food processor with the shredding attachment, or use a box grater. Be warned: this takes muuuuuch longer.
- Toss the cauliflower rice in a large bowl with 1 Tbsp ghee or coconut oil, the turmeric powder, garlic, onion powder, salt and pepper. Spread the mixture evenly on the prepared baking sheet. Try to smooth out any big clumps.
- Pop the sheet in the oven, and roast for 20-25 minutes, until the rice becomes lightly browned. Check it at about 20 minutes to make sure it doesn’t burn, then keep a close watch until 25 minutes.
**If you're using a salted ghee, cut down the sea salt to ½ tsp.