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Roasted Cauliflower “Rice” with Garlic and Lemon Recipe

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This recipe for Roasted Cauliflower “Rice” with Garlic and Lemon is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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. Or buy a bag frozen already riced.

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. Or saute in olive oil on stove top.

Remove from oven, top with fresh lemon juice and parsley. Makes 1 1/2 cups.
Personal Notes:
Personal Notes:
Buy it frozen. Saute it on the stove.

 

 

 

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