Side
Roasted Cauliflower "Rice" with Garlic and Lemon
Golden roasted cauliflower rice crackles with olive oil and garlic, each bite brightened by fresh lemon and parsley. The edges turn crisp while the centers stay tender, delivering a fragrant, low carb side full of zesty flavor.
- Total
- 30 min
- Prep
- 5 min
- Cook
- 25 min
- Serves
- 2
Nutrition per Serving
- Calories
- 124
- Protein
- 5g
- Carbs
- 14g
- Fat
- 7g
- Fiber
- 6g
- Sodium
- 350mg
Ingredients
- 16 oz riced cauliflower
- 1 tbsp olive oil
- 3 clove garlic (chopped)
- 1/2 tsp kosher salt
- 2 tsp fresh chopped parsley
- 1 tsp 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.