Roasted Cauliflower Rice.
(Rice made with roasted cauliflower florets )
No! This is not the regular cauliflower rice which is made only with cauliflower! This is a proper rice dish that I make with roasted cauliflower florets.
Why cauliflower? Because cauliflower is one amazing vegetable that can complement almost anything! And somehow if you don't overcook it, you can't go wrong with it! You can steam it, roast it, grill it or just sauté it! It tastes good in all forms! So let’s get to the recipe straight away!
Ingredients
1 medium cauliflower (Gobi)
1.5 cups rice
8-10 spinach leaves chopped (palak)
15-20 button mushrooms
2 medium red onions chopped (pyaaz)
7-8 garlic cloves minced (lasun)
1 tbsp groundnut oil
1 tbsp olive oil
1/2 tbsp soy sauce
water
salt as per taste
Method
Wash the rice thoroughly. Soak the rice in water for 30 mins. Take enough water in a large container and add rice to boiling water. Cover and cook till the rice is just cooked. We do not want to overcook the rice.
Drain all the water and drizzle some olive oil over the cooked rice. Mix well. The oil prevents the rice grains from sticking to one another. Cool completely. Keep it aside.
Cut the cauliflower and separate the florets.
Take a baking dish and spread a baking sheet on it. Place the florets on the sheet.
Take 1 tbsp olive oil and add salt to it. Mix well
Brush the florets with this mixture to coat them properly as shown below-
Preheat the oven to 200 °C (392°F). Place the cauliflower in the oven and bake it for 20-25 mins or until you get slightly caramelized florets. The baking time depends on the size of the florets.
Remove from the oven and keep aside.
In a large wok, heat oil. Add chopped garlic and saute for a minute.
Then add onions and saute again till they are cooked.
Add chopped spinach leaves and mushrooms and saute till both are cooked. Mushrooms will leave a lot of water. Make sure to cook till all water evaporates.
Add roasted cauliflower florets, soy sauce, rice, and salt. Toss well. Turn off the heat after 2 minutes.
ROASTED CAULIFLOWER RICE IS READY TO SERVE!
Notes -
I use a rice cooker to get the perfect rice every time. If you have one too, you can use it.
Don’t overcook the rice or it will turn soggy.
If you don’t have an oven, you can saute the florets on little oil and then hold the florets on the gas flame to grill the cauliflower a bit.
Use regular olive oil while baking. The extra virgin olive should not be used at high temperatures.
Add less salt than normal, as we are also adding soy sauce to the rice.
DID YOU KNOW?
When we heat any oil/fat, after a point, we see smoke. This smoke is an indication that the fat is breaking down! Breaking down fats is not a good thing. For one, it can ruin the taste of the food and second produce free radicals, which are very harmful to health. So, it’s best if we avoid this smoke.
The temperature at which we see this smoke varies for different oils.
A low smoking point means the oil/fat will break down at a low temperature - CANNOT BE USED FOR COOKING AT HIGH TEMPERATURE.
A high smoking point means oil/fat will only break down at higher temperatures - CAN BE USED FOR COOKING AND FRYING.
Extra virgin olive oil has a low smoking point! Thus, it should NOT be used at high temperatures.
Roasted Cauliflower Rice.
Ingredients
- 1 medium cauliflower (gobi)
- 5 cups rice
- 10 spinach leaves chopped (palak)
- 20 button mushrooms
- 2 medium red onions chopped (pyaaz)
- 8 garlic cloves minced (lasun)
- 1 tbsp groundnut oil
- 1 tbsp olive oil
- 1/2 tbsp soy sauce
- water
- salt as per taste
Method
- Wash the rice thoroughly. Soak the rice in water for 30 mins. Take enough water in a large container and add rice to boiling water. Cover and cook till the rice is just cooked. We do not want to overcook the rice.
- Drain all the water and drizzle some olive oil over the cooked rice. Mix well. The oil prevents the rice grains from sticking to one another. Cool completely. Keep it aside.
- Cut the cauliflower and separate the florets.
- Take a baking dish and spread a baking sheet on it. Place the florets on the sheet.
- Take 1 tbsp olive oil and add salt to it. Mix well
- Brush the florets with this mixture to coat them properly.
- Preheat the oven to 200 °C (392°F). Place the cauliflower in the oven and bake it for 20-25 mins or until you get slightly caramelized florets. The baking time depends on the size of the florets.
- Remove from the oven and keep aside.
- In a large wok, heat oil. Add chopped garlic and saute for a minute.
- Then add onions and saute again till they are cooked.
- Add chopped spinach leaves and mushrooms and saute till both are cooked. Mushrooms will leave a lot of water. Make sure to cook till all water evaporates.
- Add roasted cauliflower florets, soy sauce, rice, and salt. Toss well. Turn off the heat after 2 minutes.
Notes
- I use a rice cooker to get the perfect rice every time. If you have one too, you can use it.
- Don’t overcook the rice or it will turn soggy.
- If you don’t have an oven, you can saute the florets on little oil and then hold the florets on the gas flame to grill the cauliflower a bit.
- Use regular olive oil while baking. The extra virgin olive should not be used at high temperatures.
- Add less salt than normal, as we are also adding soy sauce to the rice.
