We love anything cauliflower but this recipe is a new level yum! When you roast the riced cauliflower it is so easy and so tasty everyone will love it. Just think of everything you can put this with. Enjoy in confidence!
16 oz riced cauliflower
1 tablespoon olive oil
3 cloves garlic, chopped
1/2 teaspoon kosher salt
2 teaspoons fresh chopped parsley
1 teaspoon fresh lemon juice
*To cut the cauliflower into rice: Remove the core and coarsely chop the cauliflower into florets, then place the cauliflower (in 3 or 4 batches) in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
*Preheat oven to 425F. Spray a large sheet pan with oil. Combine the riced cauliflower, olive oil, garlic and salt on the prepared sheet pan, spread out in a single layer and roast in the oven 25 minutes, mixing halfway until golden.
*Remove from oven, top with fresh lemon juice and parsley. Makes 1 1/2 cups.
If you want to double the recipe, use two sheet pans.
Yield: 2 servings, Serving Size: 3/4 cup
Protein: 5 grams
Carbohydrates: 13.5 grams