Roasted Cauliflower Rice with Garlic and Lemon
This simple recipe for roasted cauliflower rice combines the nutty flavor of roasted cauliflower with garlic and lemon for a delicious and healthy side dish.
Ingredients
Main Ingredients
- 16 ounces riced cauliflower
- 1 tablespoon olive oil
- 3 cloves garlic chopped
- 0.5 teaspoon kosher salt
- 2 teaspoons fresh chopped parsley
- 1 teaspoon fresh lemon juice
Instructions
Preparation Steps
- 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.
Notes
This is a great low-carb alternative to traditional rice. It's versatile and pairs well with various main dishes.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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