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Roasted cauliflower rice with sun dried tomatoes, olives, artichokes and spinach on a plate.
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Roasted Cauliflower Rice

Roasted cauliflower rice is crispy, nutty, and full of flavor. This easy vegan, gluten-free recipe has sun dried tomatoes, olives, artichokes and spinach.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dishes
Cuisine: Mediterranean
Servings: 4
Author: Paige Adams

Ingredients

  • 1 head cauliflower (about 1 1/2 pounds), leaves removed
  • 2 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped sun dried tomatoes, oil drained
  • 1/2 cup roughly chopped pitted Kalamata olives
  • 1/4 cup roughly chopped marinated quartered artichoke hearts
  • 1 cup baby spinach
  • 1 tablespoon chopped parsley

Instructions

  • Preheat the oven to 425 degrees F.
  • To rice the cauliflower, cut the head into large chunks, including the florets and stems. In batches, pulse it in the food processor until it is the size of rice grains. (They won’t all be exactly the same size). 
  • On a baking sheet, toss the cauliflower rice with the olive oil, garlic powder, onion powder, salt and pepper. Spread it into an even layer.
  • Roast the rice for 10 minutes. Then stir it and continue roasting for 10 minutes. At this point the cauliflower will be browned and golden.
  • Add the sun dried tomatoes, olives and artichokes to the sheet pan, tossing them with the rice. Roast for another 5 minutes. The cauliflower is ready when it is nicely browned at the edges.
  • Carefully stir the spinach and parsley with the cauliflower rice on the pan. 

Notes

If you don’t have a food processor, you can also use the large holes of a box grater to rice the cauliflower. Or you can buy refrigerated packaged riced cauliflower. Avoid frozen cauliflower rice.
Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in the microwave or on a sheet pan in a 350-degree F for 5-7 minutes until they are warm. Then stir in fresh baby spinach.
Another option is to eat leftovers cold as a salad. Toss them with baby spinach or arugula and lemon vinaigrette or balsamic vinaigrette. 

Nutrition

Calories: 169kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 543mg | Potassium: 705mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1156IU | Vitamin C: 89mg | Calcium: 60mg | Iron: 1mg