My Cajun cauliflower rice is super easy, over-the-top tasty and surprisingly filling, y’all. Seasoned frozen cauliflower, covered with south Louisiana seasonings and tossed with Cajun trinity slices and roasted red peppers. Baked til nicely browned and tender, then cooled just long enough to go straight into your food processor for ‘ricing.’ A quick, lower-carb side dish that you can use to spice things up around your dinner table, this memorable take on the veggie favorite is also the perfect topping for gumbos and stews. Yep and yay…
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Sometimes You Just Need More Options In Your Life…
When I created my Trinity Roux many years ago now, I was well aware of how many people couldn’t actually eat rice. Honestly, I was one of them. When I first went gluten free in 2010, I couldn’t eat a single spoonful of rice without experiencing much stomach pain and anguish for several hours.
Over time, as I stayed away from gluten, my stomach healed little by little. So, I went from not being able to eat rice at all to being able to sneak in a bite or two. Then, the longer I abstained from wheat, rice and corn, the more I healed.
Now, I still can’t eat gluten. This intolerance of mine is the same ole story with the same ole symptoms. But, I can enjoy rice and corn on an occasional basis without experiencing any pain or discomfort at all.
However, there are times when I just don’t want it. Or, I’m making a big pot of something and inviting guests over to eat. So, I always whip up a batch of my Cajun cauliflower rice as an option. Because in this day and age, you just never know who’s gone low carb or keto. Or, who is suffering silently from food-related stomach or gut issues.
So, I make my Cajun cauliflower rice with gumbos and stews. And if anyone, including me, wants or needs it, there are no questions asked. Just a bowl of it sitting on the serving table for them, waiting to be enjoyed in lieu of the customary south Louisiana rice side.
Some days it goes barely untouched. And other days it’s gone as soon as I set it down on the table. Whatever the case, it serves its purpose. It lends a super flavorful option to traditional rice. And it makes such a beautiful presentation with its abundance of spice-studded veggies and a healthy shake of olive oil.
How to Make Cajun Cauliflower Rice
Start the Cajun cauliflower rice by preheating your oven. Then, use your hands to coat the cauliflower with the seasonings. Finally, gather the sliced Cajun trinity veggies and the garlic:
Pour the mixture into a well-greased cast iron skillet:
And bake until all of the veggies are soft and nicely browned:
Let cool for a few minutes, then pour all of the ingredients into your food processor:
Finally, pulse until all of the veggies are ‘riced’:
And that’s it y’all!!
The first thing you notice about this Cajun cauliflower rice is its amazing flavor combination. The south Louisiana seasonings and the touch of garlic really make a bold first taste impression.
Then, you relish in the soft texture of all of the veggies. By the time you’ve taken your third bite, you’ll wonder if you’ll ever, ever eat regular rice again. Whether you’re topping your gumbo or stew with this it, or just eating it all by itself with a spoon, you’ll appreciate the lightness of it just as much you love its tastes and textures.
Share this Cajun cauliflower rice with those whose unyielding love for you gives you many options to grow, flourish and live your life more abundantly. And see y’all on the yum side…
Cajun Cauliflower Rice
- 1 12-ounce bag frozen cauliflower florets
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon parsley flakes
- 1 teaspoon paprika
- salt, black pepper and cayenne pepper to taste
- 3 teaspoons olive oil
- 1/3 cup sliced onion
- 1/3 cup sliced green bell pepper
- 1/3 cup sliced celery sticks
- 1/3 cup roasted red pepper strips
- 2 large garlic cloves, sliced
- Preheat oven to 375 degrees F.
- Pour the frozen cauliflower into a large bowl.
- Top with the garlic powder, onion powder, paprika, parsley flakes and salt, black pepper and cayenne pepper to taste.
- Use your hands to coat the frozen cauliflower with the seasonings.
- Add the sliced onion, green bell pepper, celery, roasted red pepper strips and olive oil to the bowl, then toss to combine.
- Pour the mixture into a well-greased 10-inch cast iron skillet.
- Bake for 20 to 30 minutes, or until all of the vegetables are soft and nicely browned.
- Remove from oven and let cool slightly.
- Pour the mixture into your food processor.
- Pulse until the cauliflower florets and all of the other vegetables are 'riced.'
- Serve immediately.