This recipe is a simple yet flavorful side dish that’s surprisingly versatile. It's perfect for those busy weeknights when you need a healthy and delicious meal on the table quickly, or for a more leisurely weekend brunch where you have more time to enjoy the process. This paprika-roasted cauliflower rice is an easy way to add a burst of flavor and color to your plate. It's also a great way to sneak in extra veggies!
I first discovered this recipe after a long and frustrating day at work. I was craving something comforting and healthy, something that wouldn't require a ton of time and effort. So, I rummaged through my pantry and discovered the magic that was going to happen! This paprika-roasted cauliflower rice has been a regular in my meal rotation ever since!
Required Equipments
- Large bowl
- Whisk
- Rice cooker or large saucepan
- Baking sheet
- Measuring cups and spoons
Paprika Roasted Cauliflower Rice
This recipe for paprika-roasted cauliflower rice is a simple, healthy, and flavorful side dish that's perfect for any meal. It's quick to make and incredibly versatile, making it a go-to option for busy weeknights or relaxed weekend gatherings.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is super important for getting that perfectly roasted flavor. Don't skip this step!
- Wash and chop the cauliflower. Aim for bite-sized florets — around 1/2 inch to 3/4 inch. You want them to cook evenly. Trust me on this!
- In a large bowl, combine the cauliflower florets with olive oil, smoked paprika, salt, pepper, and garlic powder. Toss everything together until the cauliflower is nicely coated. Make sure every little floret gets some love!
- Spread the seasoned cauliflower in a single layer on a baking sheet. Don't overcrowd the pan; this ensures even roasting and crispiness. If you need to use two baking sheets, do it!
- Roast for 20-25 minutes, or until the cauliflower is tender and slightly golden-brown. Keep an eye on it; ovens can vary, and you want that beautiful color without burning it!
- While the cauliflower is roasting, prepare the rice. If using a rice cooker, follow the manufacturer's instructions. If using a saucepan, rinse the rice and cook it according to package directions, usually with a water-to-rice ratio of 2:1. I often find myself forgetting this step, so don't forget!
- Once the cauliflower is roasted and the rice is cooked, combine them in a large bowl. Gently fluff the rice and mix with the roasted cauliflower. Be careful not to overmix and crush the cauliflower florets. We want to preserve that texture!
- Taste and adjust seasonings as needed. You might want a little extra salt, pepper, or paprika. It's all about your personal preference, after all!
- Serve immediately and enjoy! This paprika-roasted cauliflower rice is fantastic as a side dish, or even as a base for a bowl. I love adding some grilled chicken, chickpeas, or a fried egg on top. YUM!
📝 Notes
- For a spicier dish, add a pinch of cayenne pepper.
- If you don’t have smoked paprika, you can substitute regular paprika.
- Feel free to add other spices, such as cumin or chili powder, to enhance the flavors to your liking.
- Adjust cooking time based on your oven and preferred level of doneness for the cauliflower. I tend to always overcook, so pay close attention
🍎 Nutrition
Calories: 300kcal
Protein: 7g
Fat: 10g
Carbohydrates: 45g
Fiber: 5g
Calcium: 20mg
