Garlic Parmesan Cauliflower Rice Recipe
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.
Servings: 4 people
Ingredients
- 1 medium-big cauliflower head cut into florets
- 2 tablespoon olive oil
- 3 cloves garlic chopped
- Salt and black pepper to taste
- ¼ cup Parmesan cheese you may add more or less. It depends on the size of the cauliflower
- Fresh chopped parsley for garnishing
Instructions
- Preheat oven to 425ºF.
- Line a sheet pan with parchment paper.
- 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!
Notes
- To save time, you can buy pre-cut cauliflower florets or riced cauliflower.
- To store: Store the cauliflower rice for up to 4 days in the fridge in an airtight container.
- To freeze: Freeze the rice in a freezer-safe bag or container for up to 2 months.
Nutrition
Serving: 1/4 | Calories: 275kcal | Carbohydrates: 13g | Protein: 17g | Fat: 19g | Cholesterol: 24mg | Sodium: 634mg | Fiber: 5g | Sugar: 5g