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Easy Roasted Cauliflower Rice with Garlic and Lemon photo

Roasted Cauliflower Rice with Garlic and Lemon

This Roasted Cauliflower Rice is a game changer! Bursting with garlic and lemon flavor, it's a delightful low-carb side dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz riced cauliflower fresh or frozen
  • 1 tablespoon olive oil
  • 3 cloves garlic chopped
  • 1/2 teaspoon kosher salt
  • 2 teaspoons fresh chopped parsley
  • 1 teaspoon fresh lemon juice

Equipment

  • Baking sheet
  • Parchment paper
  • Large Mixing Bowl
  • Sharp knife
  • Cutting board
  • Spatula

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. If using fresh cauliflower, cut it into florets and pulse in a food processor until it resembles rice grains. If using frozen riced cauliflower, thaw and drain excess moisture.
  3. In a large mixing bowl, combine the riced cauliflower with olive oil, chopped garlic, and kosher salt. Toss until evenly coated.
  4. Spread the mixture evenly on a baking sheet lined with parchment paper. Roast for about 20-25 minutes, stirring halfway through, until lightly golden and tender.
  5. Once roasted, transfer the cauliflower rice back to the mixing bowl. Add fresh chopped parsley and lemon juice. Toss well to combine.
  6. Serve and enjoy your Roasted Cauliflower Rice!

Notes

  • Let the roasted cauliflower rice cool at room temperature for no more than two hours.
  • Store leftovers in an airtight container in the refrigerator for up to three days.
  • Reheat in a skillet over medium heat, adding a splash of water if needed.