To prep the cauliflower; remove the core and cut the cauliflower into florets. Working in 3 or 4 batches; place the cauliflower in a food processor and pulse until the cauliflower is about the size of rice. (Don’t over process or it will cook to mush.) Put in a medium bowl and do the rest of the remaining cauliflower.
Combine the riced cauliflower, olive oil, garlic, salt & pepper; then spread it out on the sheet pan in a thin layer. Roast for 30 minutes, turning every 10 minutes with a spatula to brown nicely.
Remove from oven and stir in the fresh parsley. Serve as a side dish for nearly any meal.
Have a “Super, Natural” Day! Kevin
Roasted Cauliflower Rice
Amount Per Serving
Calories 92Calories from Fat 63
% Daily Value*
Saturated Fat 1g6%
Vitamin A 315IU6%
Vitamin C 57mg69%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Courtesy of Chef Kevin Wagner at www.eatingwithwisdom.com