So if you are active on social media – I am sure you have seen this new thing that people are making that looks like rice, tastes like rice, but is it rice?
Nope its cauliflower! What?
So seeing this crazy thing I thought I would try it out and let me tell you – I GET THE HYPE
- 16 oz riced cauliflower
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 1/2 teaspoon kosher salt
- 2 teaspoons fresh chopped parsley
- 1 teaspoon fresh lemon juice
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 remaining cauliflower.
Preheat oven to 425°F. 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.