About this recipe: Cauliflower is pulsed until it is the size of rice and roasted until golden brown in this quick and easy veggie side dish. I always make a lot of this and freeze some as I use it a lot.
This stuff rocks! I made one tray without salt, one with Sriracha salt, and one with smoked salt. All were delicious and all disappeared within minutes. None made it to the freezer as planned. Thank you for the recipe. - 01 Jul 2016 (Review from Allrecipes US | Canada)
Excellent, Ive made cauliflower rice many times and i always like cooking in a skillet with some oil and let it cook till it gets thats crispy brown. This method worked great too! I made it as directed but cut recipe in half using on 1 head. I use a cheese grater to "rice" my cauliflower and works perfectly. Served with a healthy chicken stirfry and some salad. Love how this can take place of a starch..plus its way more flavorful then rice. - 13 Jan 2017 (Review from Allrecipes US | Canada)
I think it's ok. I mean... it taste good enough. I recommend a lower heat though. Instead of a golden brown, it kept turning black. And I don't think two heads is eight servings..... id say more like 4 or 5. - 10 Feb 2017 (Review from Allrecipes US | Canada)