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.

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:

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 425°F. Line a large baking sheet with aluminum foil.
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.
Roast in the oven 25 minutes, mixing halfway, until golden.
Remove from oven, top with parsley and fresh lemon juice

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