Roasted Cauliflower Rice Medley with Pine Nuts (Video)
Roasted Cauliflower Rice Medley with Pine Nuts is perfect when you want a low-carb side dish with festive colors and amazing flavors.
Before I talk about this amazing Roasted Cauliflower Rice Medley with Pine Nuts that I’m featuring for Friday Favorites, I want to make a quick announcement. Next week is my birthday, and I’m old enough to be retired! And even though I don’t want to stop blogging, I do want to slow down, so I’m cutting the blog schedule back to three posts a week. (I’m saying this for those who follow the blog by e-mail, in case anyone notices fewer recipes coming to their inbox! And thanks so much if you’re a loyal e-mail subscriber!)
Now let’s discuss this delicious cauliflower rice side dish that I think is perfect for this time of year. You know I’m a cauliflower rice fan, but this recipe was my first time trying roasted cauliflower rice, and it was definitely a wow for me! The roasting gives the cauliflower a nutty flavor, and the addition of crunchy green onions, coarsely-grated Parmesan and pine nuts puts this recipe over the top in flavor. I made this twice to perfect the recipe and both times I ate leftovers for breakfast the next day. Not many people eat cauliflower for breakfast, so you know it has to be really good!
Check out Low-Carb and Keto Roasted Cauliflower for more tasty recipes like this one.
Last Christmas I included this recipe in a collection of holiday recipes that are red and green. And don’t you agree that this year when people are mostly spending the holidays at home, we might need red and green food even more than usual? I hope everyone enjoys this as much as I did!
How to Make Roasted Cauliflower Rice Medley with Pine Nuts:
(Scroll down for complete recipe with nutritional information.)
- Chop up the cauliflower into smallish same-size pieces; then buzz in the food processor (in two batches) to make the “rice.” (For roasting you will need fresh cauliflower; frozen cauliflower rice won’t work here.)
- Cut up a red bell pepper into small pieces.
- Stir together the cauliflower rice, peppers, olive oil, Spike Seasoning (affiliate link), and fresh-ground black pepper.
- Spray a large baking sheet with non-stick spray or olive oil and spread out the cauliflower rice/pepper mixture.
- Roast in a pre-heated oven at 425F/220C for 20 minutes.
- Then use a large turner to turn the rice over, spread out again, and roast 20-25 minutes more, or until it’s starting to look toasted and is as browned as you’d like it.
- While the rice cooks, slice up 1-2 cups green onions. (We did use two full cups of green onions and I loved the color and crunch they provided, but if you’re not a huge green onion fan one cup will probably be enough for you.)
- Toast the pine nuts in a dry pan over high heat for about a minute (just until they barely start to look brown.)
- When rice is done to your liking, put it back into the bowl and toss with sliced green onion, coarsely grated Parmesan, and pine nuts.
- Season with salt and more fresh-ground pepper as desired, then serve hot or warm and enjoy!
- This is good enough to eat for breakfast when it’s been in the fridge overnight, but it’s even better when it’s freshly made.
Thanks to my friend Natalie at Perry’s Plate who inspired this recipe with her recipe for Roasted Cauliflower Rice.
More Low-Carb Roasted Cauliflower to Enjoy!
Roasted Cauliflower with Red Pepper, Green Olives, and Pine Nuts ~ Kalyn’s Kitchen
Low-Carb Cheddar-Ranch Roasted Cauliflower ~ All Day I Dream About Food
Roasted Spicy Cauliflower ~ Kalyn’s Kitchen
Whole Roasted Cauliflower ~ Ditch the Carbs
The BEST Low-Carb Roasted Cauliflower Recipes ~ Kalyn’s Kitchen
- 1 medium-sized head cauliflower (about 2 lbs. before cutting)
- 2 red bell peppers, chopped
- 2 T olive oil
- 1 tsp. Spike Seasoning (or use your favorite all-purpose seasoning blend)
- fresh-ground black pepper to taste
- 2 cups sliced green onion (see notes)
- 1/3 cup toasted pine nuts
- 1/3 cup coarsely grated Parmesan cheese
- Preheat oven to 425F/220C.
- Spray a large baking sheet with non-stick spray or olive oil.
- Cut the core out of a 2 lb. head of cauliflower and discard.
- Cut the cauliflower into smallish same-size pieces.
- Then using a food processor (affiliate link) with the steel blade, buzz half the cauliflower at a time until it’s chopped into small pieces (slightly larger than rice.) Don’t overprocess or the cauliflower will start to puree. (You can also grate the cauliflower on the large side of a box grater (affiliate link) if you don’t have a food processor.)
- Chop the red bell peppers into pieces about 1/2 inch square.
- Put the chopped cauliflower into a bowl and toss with the red peppers, olive oil, Spike Seasoning (affiliate link), and black pepper.
- Spread the cauliflower mixture out on the baking sheet and roast in the pre-heated oven 20 minutes.
- Then use a large turner to turn the cauliflower over, spread it out again, and put back into the oven to roast for 20-25 minutes longer, or until it’s starting to look toasted and is browned to your liking.
- While the cauliflower cooks, slice green onions and grate Parmesan cheese. (Coarsely-grated Parmesan in a jar is fine for this, but I wouldn’t use finely grated Parmesan.)
- Put a frying pan over a burner on high heat, add the pine nuts, and toast for about a minute, or until they are barely starting to get some color. (They can get too browned rather quickly; remove from the pan as soon as they are barely toasted.)
- When the cauliflower is roasted to your liking, put it back into the bowl and toss gently with the sliced green onions, coarsely-grated Parmesan, and toasted pine nuts.
- Season to taste with salt and additional fresh-ground black pepper.
- Serve hot or warm.
Use more or less green onion depending on how much you like green onion, but use at least 1 cup.
This was still good when it was reheated after being in the fridge overnight, but it’s definitely best freshly made.
Recipe inspired by Roasted Cauliflower Rice at Perry's Plate.
Amount Per Serving: Calories: 118Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 4mgSodium: 280mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Cauliflower Rice Medley with Pine Nuts is a perfect recipe for low-carb diet plans, even Keto. The recipe is also low-glycemic and would be great for any phase of the South Beach Diet.
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Recipes-by-Diet-Type Index to find more recipes like this one.You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.