Servings: 6 to 8

1 12 - 16 oz. bag of frozen Cauliflower rice* 1 12 - 16 oz. bag of frozen Cauliflower rice*
1 T. Avocado, or Olive Oil 1 T. Avocado, or Olive Oil
1 small Onion, diced 1 small Onion, diced
½ t. Sea Salt ½ t. Sea Salt
½ t. Pepper ½ t. Pepper

Preheat the oven to 400 and line a large rimmed sheet pan with parchment paper.
Pour the frozen Cauliflower rice onto the lined pan and smooth it out so it is evenly spaced across the pan. It's ok if the "rice" pieces are stacked on top of each other, but they should be at an even depth across the pan (no more than an ⅛" in depth). Make sure you fill the corners to the same depth as the middle.
Roast the Cauliflower rice for 30 minutes or until the edges are looking toasted and the rice looks fluffy. Place the roasted "rice" into a medium bowl.
While Cauliflower rice is roasting, sauté the onion in the oil until it begins to caramelize. Add to the bowl of "rice" along with the salt and pepper. Toss with a fork until well blended. Serve.

This is a very flexible recipe to scale. I have roasted 28 oz. of frozen Cauliflower rice at one time on a large rimmed cookie sheet. You may need to roast the larger quantities for a bit longer. Using more rice, use a larger onion etc.  This is a very flexible recipe to scale. I have roasted 28 oz. of frozen Cauliflower rice at one time on a large rimmed cookie sheet. You may need to roast the larger quantities for a bit longer. Using more rice, use a larger onion etc.