• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

124 Cals 5 Protein 13.5 Carbs 7 Fats
PREP TIME:
5 mins
COOK TIME:
25 mins
TOTAL TIME:
30 mins
YIELD:2 SERVINGS
COURSE:Side Dish
CUISINE:American
Roasted Cauliflower Rice with Garlic and Lemon combines my love for cauliflower rice with the nutty flavor of roasted cauliflower. The tastiest way to prepare riced cauliflower!
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
INSTRUCTIONS
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
If you want to double the recipe, use two sheet pans.
Serving: 3/4 cup, Calories: 124kcal, Carbohydrates: 13.5g, Protein: 5g, Fat: 7g, Sodium: 349.5mg, Fiber: 6gBlue Smart Points:2Green Smart Points:2Purple Smart Points:2Points +:3