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Cauliflower Rice with Lemon and Parsley

Recipe by: Dietitians of Canada

What looks and tastes like rice, but is actually a vegetable? It’s minced cauliflower! You can whirl your own cauliflower rice in a food processor, or you can buy bags of “cauliflower rice” in the vegetables & fruits section of the grocery store.

CauliflowerRiceLemonParsley

Ingredients:

  • 1 head cauliflower
  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 1/2 teaspoon kosher salt
  • 2 teaspoons fresh chopped parsley
  • 1 teaspoon fresh lemon juice

Equipment:

  • Wooden skewers
  • Small saucepan
  • Whisk

Steps:

  1. 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.
  2. Preheat oven to 425°F. Line a large baking sheet with aluminum foil.
  3. In a medium bowl, combine the riced cauliflower, olive oil, garlic and salt. Transfer to the prepared baking pan, spreading it out in a single layer.
  4. Roast in the oven 25 minutes, mixing halfway, until golden.
  5. Remove from oven, top with parsley and fresh lemon juice

Adapted from: www.skinnytaste.com/roasted-cauliflower-rice-with-garlic-and-lemon/#qx7V805lfa2uTZzl.99

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In collaboration with
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