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

5 from 1 vote
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Course: Main Course, Side Dish
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 326kcal


  • 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


  • Preheat oven to 400 degrees F.
  • Toss the squash with half the avocado oil, all of the seasonings and a pinch of salt
  • Spread it on a baking sheet and bake for 20-25minutes, until tender and lightly caramelized. 
  • Remove pan from oven and add the cauliflower and remaining oil. Toss and continue roasting, about 10 more minutes, until cauliflower is tender. 
  • Remove from oven, add the herbs and bacon, and stir. 
  • Serve immediately.


Use this again: This would be great in a salad, even chilled. You could also put it in a wrap or an omelet.
For one or two servings: Recipe doubles easily. You can cut in half, but reduce cooking time for both squash and cauliflower.
Store leftovers: Leftovers can be stored in an airtight container in the fridge for up to 3 days.


Calories: 326kcal | Carbohydrates: 16g | Protein: 10g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 420mg | Potassium: 975mg | Fiber: 6g | Sugar: 6g | Vitamin A: 420IU | Vitamin C: 145mg | Calcium: 84mg | Iron: 2mg