Ingredients

16ozriced cauliflower

1tbspolive oil

3clovesgarlic,chopped

½tspkosher salt

2tspfresh parsley,chopped

1tspfresh lemon juice

Preparation

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.

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.

Preheat oven to 425 degrees 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 for 25 minutes, mixing halfway until golden.

Remove from oven, top with fresh lemon juice and parsley.  Makes 1½ cups.