How To Make Roasted Cauliflower Rice with Garlic and Lemon
Enjoy a low-carb rice alternative with this cauliflower rice tossed with garlic and olive oil, baked, and finished with a squeeze of lemon juice.
Serves:
Ingredients
- 16ozriced cauliflower
- 1tbspolive oil
- 3clovesgarlic,chopped
- ½tspkosher salt
- 2tspfresh parsley,chopped
- 1tspfresh lemon juice
Instructions
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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.
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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.
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Preheat oven to 425 degrees F. Spray a large sheet pan with oil.
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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 for 25 minutes, mixing halfway until golden.
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Remove from oven, top with fresh lemon juice and parsley. Makes 1½ cups.
Nutrition
- Calories: 124.08kcal
- Fat: 7.42g
- Saturated Fat: 1.23g
- Monounsaturated Fat: 5.01g
- Polyunsaturated Fat: 0.79g
- Carbohydrates: 13.01g
- Fiber: 4.68g
- Sugar: 4.45g
- Protein: 4.69g
- Sodium: 540.01mg
- Calcium: 60.28mg
- Potassium: 705.87mg
- Iron: 1.15mg
- Vitamin A: 5.26µg
- Vitamin C: 113.37mg
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