Sheet Pan Roasted Cauliflower Rice with lemon and garlic is a healthy, low-carb alternative to regular rice. This cauliflower “rice” has more vitamins and nutrients, more flavor and tastes way better in my opinion. It is flavored with lemon and garlic and is so easy to make!
Making this cauliflower rice in the oven, on a lined baking sheet, means no messy cleanup. Gotta love that! Most grocery stores have pre-riced cauliflower in a bag, but you can easily make it yourself with a food processor or a cheese grater.
Cauliflower “rice” makes a great healthy side dish. You can serve this roasted cauliflower “rice” with anything that you would normally use regular rice for. You might also want to try my Cauliflower Fried Rice.
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index to find more yummy recipes.
Roasted Cauliflower Rice Ingredients
- cauliflower – riced (either store bought pre-riced or rice florets in a food processor)
- olive oil
- minced garlic
- lemon juice
- kosher salt
- freshly ground pepper – optional
How to make cauliflower rice on a sheet pan:
If your cauliflower is not already “riced”, you can do it yourself a couple of different ways. Use a food processor to grate cauliflower florets into a “rice” texture by pulsing for 5 seconds at a time until you reach your desired consistency. Do not over process or it will be too mushy. You can also use a cheese grater to create the cauliflower rice if you do not have a food processor, but this does require more effort and is a bit messy.
Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
Toss or stir to combine the riced cauliflower, olive oil, garlic, lemon juice, salt, and pepper. Spread the mixture on the prepared sheet pan and bake at 425 degrees Fahrenheit for 20 – 25 minutes, stirring halfway through. Times can vary depending on your oven and the consistency of your cauliflower, so check on it to make sure that it does not burn.
Carefully remove from oven and stir. You can season with additional salt and pepper to your personal preference. Serve and enjoy!
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
|
- 24 ounces cauliflower riced (either store bought pre-riced or rice florets in a food processor)
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice
- 1/2 teaspoon Kosher Salt or to taste
- freshly ground pepper to taste (optional)
Ingredients
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|
- If your cauliflower is not already "riced", you can do it yourself a couple of different ways. Use a food processor to grate cauliflower florets into a “rice” texture by pulsing for 5 seconds at a time until you reach your desired consistency. Do not over process or it will be too mushy. You can also use a cheese grater to create the cauliflower rice if you do not have a food processor, but this does require more effort and is a bit messy.
- Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
- Toss or stir to combine the riced cauliflower, olive oil, garlic, lemon juice, salt, and pepper. Spread the mixture on the prepared sheet pan and bake at 425 degrees Fahrenheit for about 20 - 25 minutes, stirring halfway through. Times can vary depending on your oven and the consistency of your cauliflower, so check on it to make sure that it does not burn.
- Carefully remove from oven and stir. You can season with additional salt and pepper to your personal preference. Serve and enjoy!