Instructions

1. 1

   To create cauliflower rice: Start by discarding the core and roughly chopping the cauliflower into smaller florets. Next, transfer the cauliflower in 3 or 4 separate batches to a food processor. Pulse the florets until they reach a small size resembling rice or couscous, being careful not to blend too long, as this will result in a mushy texture. Set the processed cauliflower aside and continue with the remaining florets.

2. 2

   Begin by preheating your oven to 425°F. Lightly coat a large baking sheet with cooking spray. In the prepared sheet pan, mix together the riced cauliflower, olive oil, minced garlic, and salt. Spread the mixture evenly in a single layer, then roast it in the oven for 25 minutes, stirring halfway through, until it achieves a golden-brown color.

3. 3

   Once out of the oven, drizzle with fresh lemon juice and sprinkle with chopped parsley. This recipe yields approximately 1 1/2 cups.

Nutrition Information

Notes & Tips

• If you want to double the recipe, use two sheet pans.