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Try this delicious roast chicken and cauliflower rice recipe

Roast Chicken and Cauli-Rice

Course Dinner, Lunch, Main Course
Cuisine American
Servings 6


For Roast Chicken

  • 1 whole organic chicken about 4 lbs
  • 1 tsp sea salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tbsp grapeseed oil

For Cauliflower Rice

  • 1 large head of cauliflower chopped
  • 1 small onion diced
  • 1 celery stalk diced
  • 2 tbsp coconut oil
  • Sea salt and pepper to taste


Roast Chicken

  • Preheat oven to 375 degrees
  • Prepare chicken by rinsing and patting dry.
  • Place whole chicken, breast up, in an 11x7 baking pan or a roasting pan.
  • Rub chicken with oil and sprinkle seasonings evenly over the top
  • Cover with foil and bake for about 1 hour.
  • Remove foil and bake an additional 30-45 minutes until thickest part of breast reaches 160 degrees and skin browns.

Cauliflower Rice

  • Place cauliflower in food processor and pulse until it is the consistency of rice grains.
  • In a large skillet heat oil over med/high heat.
  • Add onion and celery and cook until soft.
  • Add cauliflower to pan and continue to cook for about 20 minutes, stirring occasionally until cauli-rice just starts to brown.
  • Season with salt and pepper to taste.