“A blog about riced cauliflower, really?” I’m certain that‘s what you’re thinking. I mean, it’s almost 2019 and the whole riced cauli discovery is SO 2016 lol. However, within the past two weeks I have gained a new-found love for the low-carb rice substitute. 
You see, I prepare riced cauli just about every day of the week as I have so many low carb/Paleo clients, and as much as I love how simple it is to prepare, (a matter of steaming cauliflower and running it through the food processor) I do have one complaint. That’s the moisture that is released, especially when riced cauliflower gets reheated…and let’s not even discuss what happens when it gets frozen, defrosted and reheated, which is what a majority of my clients do.
Just a few weeks ago, though, a light bulb went off in my head, and I realized that if I roasted the cauli before “ricing” it, then the heat from the oven/roasting would zap all the moisture out of the cauli. Let.me.tell.you. GAME.CHANGER. With this one added step, the final product is a on a whole new level, and much more rice-like, sans any moisture/water.
You can add oil to the cauliflower and roast, or not, totally your call! Works well either way. All I do is run my knife through a head of cauliflower, coat it in oil of choice if so desired (and season if you want, I normally stick with SPOG (https://eatyourheartoutedibles.com/spog-blog-go-ingredients/) and throw it on a parchment-lined baking sheet. It goes into a 415-degree oven for about 20 to 25 minutes, until fork-tender. Don’t over-cook it, you want the cauliflower to still have some bite to it. 
Take the cauli out of the oven, let cool for a few minutes, and then pulse in the food processor until it resembles riiiiiicccce. Voila!
So am I just totally late to the game here? Tell me! Have you ever roasted your cauli before ricing?
