How To Make The Best Cauliflower Rice {Paleo Basics}

I don't throw the word "best" around that often (well, maybe I do). I'm not joking with you though—this is seriously the best and only cauliflower rice recipe you'll ever need. I've had to stop myself from just eating an entire head of cauliflower for dinner before.

Ever since I started eating paleo, cauliflower rice has been a staple for my food piles. Exhibit A, B and C. And here is the easy, roasty, toasty, BEST way to make it.

The Best Cauliflower Rice
Paleo, Whole30, Gluten-Free, Vegan and Vegetarian

• 1 head cauliflower
• 2 T coconut oil, melted
• A sprinkle of sea salt

Preheat the oven to 400 degrees. Rice the cauliflower using the grater attachment on your food processor. Then toss with melted coconut oil (quickly, or it will re-solidify) and spread evenly on a lined baking sheet. Depending on how much cauliflower you have, you may need two baking sheets. Sprinkle sea salt over the pan(s). Roast in the oven for about 30 minutes, stirring once in the middle. The cauliflower is ready when some of it is toasty brown. EAT.

Thoughts, ideas and other uses:

• The roasting gives the cauliflower so much more flavor than stovetop cooking ever did.
• Endless recipes. Endless. I've done everything from cilantro-lime rice to lemon curry rice to paella to pesto risotto to kimchi-bacon fried rice to tabouli... the list goes on. It's my absolute favorite basic paleo recipe.

What are you going to make to go along with this rice? I gots'ta know.