Parmesan Roasted Cauliflower Rice

Parmesan Roasted Cauliflower Rice combines an easy and delicious vegetable side dish recipe with low carb cauliflower benefits! Cauliflower is diced into small pieces that resemble rice, but it is 100% vegetable! Add a little olive oil, parmesan cheese, and herbs and you’ll quickly have a tasty side to go with your dinner.

Why this recipe works:

Even folks who aren’t crazy about cauliflower love this easy side dish recipe!

• This Roasted Cauliflower Rice is a quick and easy vegetarian side dish – only four ingredients needed
• It really takes no time to put together, especially if you buy the cauliflower rice pre-packaged and grated parmesan cheese
• In just minutes, you have the easiest roasted cauliflower side dish, and its made extra tasty with golden brown parmesan and herbs mixed in

Ingredients:

• riced cauliflower
• parmesan cheese
• olive oil
• herbs

Here’s how to make it:

1. Combine all of the ingredients in a baking sheet or baking pan.
2. Stir to combine.
3. Roast in a preheated 425 degree F oven for about 30 minutes until golden brown.
4. Serve warm!

Cooking tips:

• You buy a head of cauliflower at the grocery store or the farmers market and pulse it in the food processor until it is finely chopped, or you can buy cauliflower rice ready to use at the store. 
• You can use frozen cauliflower rice or thaw it prior to cooking. If frozen, you may need to increase cooking time.
• The parmesan can be grated from a block or your can buy a package of shredded parmesan cheese.
• Fresh herbs can be used in place of the dried herbs. If using fresh, double the amount and mince before adding.
• Salt was not added to this recipe because the parmesan and herbs give it plenty of flavor, but feel free to add some at the end if you prefer!

Related recipes:

Cauliflower is an easy vegetable to work into recipes! Here are just a few examples.

• Cauliflower Mashed Potatoes
• Buffalo Cauliflower Bites
• Hidden Cauliflower Mac and Cheese
• Cauliflower Fried Rice
• Dolmas Salad with roasted cauliflower rice
• Taco Skillet
• Southwest Stuffed Peppers

Parmesan Roasted Cauliflower Rice

Prep5 minutes mins

Cook30 minutes mins

Total35 minutes mins

Servings 6 servings

Author Krissy Allori

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Parmesan Roasted Cauliflower Rice combines an easy and delicious vegetable side dish recipe with low carb cauliflower benefits!

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Equipment

• baking sheet

Ingredients 

½x1x2x

• ▢ 32 ounces cauliflower rice
• ▢ 1 1/2 cups shredded parmesan divided
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon dried herbs Your choice of rosemary, thyme, basil (or a combination of all three)

Instructions 

• Preheat oven to 425 degrees F.
• On large baking sheet, combine all ingredients except about 1/2 cup of the shredded parmesan. Mix to evenly distribute the oil, cheese, and herbs over the cauliflower. Spread in an even layer. Top with remaining 1/2 cup parmesan cheese.
• Bake in preheated oven until golden brown, about 30min. No need to stir during cooking. Serve warm.

Notes

Cooking tips:

• You buy a head of cauliflower at the grocery store or the farmers market and pulse it in the food processor until it is finely chopped, or you can buy cauliflower rice ready to use at the store. 
• You can use frozen cauliflower rice or thaw it prior to cooking. If frozen, you may need to increase cooking time.
• The parmesan can be grated from a block or your can buy a package of shredded parmesan cheese.
• Fresh herbs can be used in place of the dried herbs. If using fresh, double the amount and mince before adding.
• Salt was not added to this recipe because the parmesan and herbs give it plenty of flavor, but feel free to add some at the end if you prefer!

 

Nutrition

Calories: 187kcal, Carbohydrates: 8g, Protein: 12g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 22mg, Sodium: 427mg, Potassium: 483mg, Fiber: 3g, Sugar: 3g, Vitamin A: 215IU, Vitamin C: 72.8mg, Calcium: 314mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This recipe was originally published in May 2018 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!