Lemony Herbed Cauliflower Rice

by | Jun 22, 2019 | 0 comments

Lemony Herbed Cauliflower Rice - AlixBarth.com
Category, ,
Yields1 Serving
 2 heads cauliflower or 3 bags pre-riced cauliflower
 2 tsp paprika
 2 tsp ground coriander
 sea salt and black pepper, to taste
 coconut oil cooking spray
 1 bunch fresh chives, finely chopped
 1 bunch fresh dill, stems removed and chopped
 zest and juice of 1 large lemon
 ⅓ cup pine nuts, lightly toasted
1

Preheat oven to 425 degrees F.

2

If using a whole head of cauliflower, cut the head into large chunks and place them in the food processor. Pulse about 10 to 15 times, or until it looks like rice. If using bagged, move on to the next step...

3

Cover a large baking sheet with foil and spray with cooking spray.

4

Place the riced cauliflower onto the baking sheet and spread evenly. Spray over the top with more cooking spray and season with ½ of the paprika, coriander, sea salt and black pepper. Toss gently to combine and spread evenly. Spray once more with cooking spray and season with other half of spices.

5

Place in the oven and let roast 8-10 minutes. Toss once and roast 5-6 minutes more, until golden brown.

6

While the cauliflower is roasting, chop the herbs and toast the pine nuts over low heat in a dry skillet, tossing occasionally.

7

Pull the cauliflower out of the oven and place zest the lemon and squeeze the juice directly over the cauliflower. Place the chopped herbs and pine nuts on top and toss to combine.

8

Taste and season further, if needed. Serve!

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Ingredients

 2 heads cauliflower or 3 bags pre-riced cauliflower
 2 tsp paprika
 2 tsp ground coriander
 sea salt and black pepper, to taste
 coconut oil cooking spray
 1 bunch fresh chives, finely chopped
 1 bunch fresh dill, stems removed and chopped
 zest and juice of 1 large lemon
 ⅓ cup pine nuts, lightly toasted

Directions

1

Preheat oven to 425 degrees F.

2

If using a whole head of cauliflower, cut the head into large chunks and place them in the food processor. Pulse about 10 to 15 times, or until it looks like rice. If using bagged, move on to the next step...

3

Cover a large baking sheet with foil and spray with cooking spray.

4

Place the riced cauliflower onto the baking sheet and spread evenly. Spray over the top with more cooking spray and season with ½ of the paprika, coriander, sea salt and black pepper. Toss gently to combine and spread evenly. Spray once more with cooking spray and season with other half of spices.

5

Place in the oven and let roast 8-10 minutes. Toss once and roast 5-6 minutes more, until golden brown.

6

While the cauliflower is roasting, chop the herbs and toast the pine nuts over low heat in a dry skillet, tossing occasionally.

7

Pull the cauliflower out of the oven and place zest the lemon and squeeze the juice directly over the cauliflower. Place the chopped herbs and pine nuts on top and toss to combine.

8

Taste and season further, if needed. Serve!

Lemony Herbed Cauliflower Rice
IngredientsDirections

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