Roasted Cauliflower Pilaf

Photo: Randy Graham, Valley Vegetarian

Here is a super-healthy recipe that makes for a nice side dish or a light meal all by itself. It is fresh. It is low in calories and it is rich in oleic acid – a monounsaturated, omega-9 fatty acid. In addition, it just tastes good. And if that’s not enough…you can prep, roast, and serve it within 40 minutes. What’s not to like about that? Give it a try.

1 large head cauliflower
1 tablespoon extra-virgin olive oil
3 cloves garlic (minced)
½ teaspoon salt
2 teaspoons fresh lemon juice
2 teaspoons fresh chopped parsley

Preheat oven to 425 degrees. Prepare a rimmed baking sheet with parchment paper.

Remove the core and coarsely chop the cauliflower into florets, then grate the cauliflower on the large openings of a box grater. If you have a food processor, pulse until the cauliflower is small and has the texture of rice or couscous. Don’t over process or it will get mushy. It’s best to do this in 3 or 4 small batches until you have a little over 2 cups.

Combine cauliflower rice, olive oil, garlic and salt in a large baggie. Shake to evenly coat. Pour cauliflower rice onto parchment paper and spread out. Roast in the oven for 12 minutes and then remove. Stir rice and return to oven. Roast for another 12 minutes or until golden.

Remove from oven and put in serving bowl. To serve, top with fresh lemon juice and parsley.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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