ROASTED SQUASH CAULIFLOWER RICE WITH BACON

I recently made dinner for some friends who had decided to go grain-free. After much planning, I decided on a menu, but the rice dish I had wanted to make had to be cut.

I wanted to keep the rice, but also make sure everyone could eat it. So I adjusted, and used cauliflower rice instead.

Okay. I am not a huge fan of cauliflower rice. But that’s because I haven’t given up grains. But if I were to give them up, this side dish would definitely be a satisfying replacement.

Wanting to liven it up a bit, I decided roasting was my cooking method of choice. I started with some butternut squash, added a zesty seasoning blend — Ava Jane’s Kitchen Blackened Fish — and added some herbs and salty bacon at the end. It worked so well. Sweet, salty, spicy. It is everything.

ROASTED SQUASH CAULIFLOWER RICE WITH BACON

ROASTED SQUASH CAULIFLOWER RICE WITH BACON

Amy Hunter

Servings

2

Prep Time

10 minutes

Cook Time

35 minutes

Calories

326

Category

Main Course, Side Dish

Ingredients

  • 1 1/2 cups butternut or acorn squash diced
  • 2 tbsp Ava Jane's Kitchen Avocado Oil
  • 1 tsp ground cumin
  • 1/2 tsp Ava Jane's Kitchen Blackened Fish spice blend
  • 1 small head of cauliflower riced in a food processor, OR about 4 cups pre-riced
  • 2 tbsp fresh parsley chopped
  • 2 tbsp green onions sliced
  • 1/4 cup cooked and crumbled bacon
  • Colima Sea Salt and fresh ground pepper to taste

Directions

  1. Preheat oven to 400 degrees F.

  2. Toss the squash with half the avocado oil, all of the seasonings and a pinch of salt
  3. Spread it on a baking sheet and bake for 20-25minutes, until tender and lightly caramelized.
  4. Remove pan from oven and add the cauliflower and remaining oil. Toss and continue roasting, about 10 more minutes, until cauliflower is tender.
  5. Remove from oven, add the herbs and bacon, and stir.
  6. Serve immediately.
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