Roasted Butternut Squash Cauli Rice
Serves 4
  • 1 medium head of cauliflower
  • half a medium sized butternut squash, peeled, deseeded and cubed
  • 1 tsp of paprika
  • salt and black pepper
  • spray oil
  • fresh parsley, finely chopped
  1. Preheat oven to 200c, 400f or gas mark 6
  2. Add butternut squash to an oven proof dish, toss with paprika and season with salt, spray over the top with spray oil and bake in oven till golden. (approx 30 mins)
  3. Line a baking tray with parchment paper and place it next to your food processor (will help to prevent making a mess, as that cauliflower rice can go everywhere)
  4. Start breaking the cauliflower up into florets and in batches add it to the food processor, pulsing just a couple of times until it is chopped like grains of rice. Dump on the tray and do the next lot, until the entire cauliflower is done.
  5. Spread it all out over the parchment lined tray, season with salt and black pepper and bake in the oven until it starts to go brown on the edges (this helps give it a lovely roasted cauliflower flavour)
  6. When both the cauliflower and squash are cooked, carefully mix all together with some fresh parsley added in.
  7. Serve with your choice of main dish
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at