Garlic Parmesan Cauliflower Rice to go with absolutely almost everything from steak to chicken, to fish, to shrimp. It’s roasted for about 20 minutes and it’s super flavourful with lots of olive oil, garlic, parmesan, fresh parsley and salt and black pepper.
medium-big cauliflower head
— cut into florets
Salt and black pepper to taste
— you may add more or less. It depends on the size of the cauliflower
Fresh chopped parsley for garnishing
Preheat oven to 425ºF.
Add the cauliflower florets (spread out in a single layer), olive oil, garlic, salt and black pepper on the prepared sheet pan.
Roast the florets for about 20-25 minutes or until tender and gold.
Remove the cauliflower from the oven and add it in the food processor.
Pulse the cauliflower florets in a food processor
for about 25-30 seconds until it's a rice-like consistency.
Place the cauliflower rice in a bowl and add Parmesan cheese and garnish with chopped parsley. Enjoy!
Cauliflower Rice, dinner, gluten-free, low-carb, vegetarian
Nutrition InformationAmount per serving (1/4) — Calories: 275, Fat: 19g, Saturated Fat: 7g, Cholesterol: 24mg, Sodium: 634mg, Carbohydrates: 13g, Fiber: 5g, Sugar: 5g, Protein: 17g
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