This recipe came about by accident, which is always fun! I've never been much of a citrus person, but this summer, I have CRAVED it. We moved into a new home in January and are currently in the middle of gutting our backyard, ourselves. I'm here to tell you: yard work is HARD work!
I feel very thankful that I have a body that is ABLE to do the things we're having to do, but man, I have been sore like I've never been sore. Not that it's BAD sore, just different sore than I am accustomed to from workouts. Anyway - all of that to say, we've been outside in the middle of a Texas summer during which, I think we've had more rain than in the past several years and IT. IS. HUMID. Like whoa! I walked outside this morning and just in the time it took me to put my shoes on, I was sweating. It was kind of ridiculous.
Fun fact: did you know that adding citrus to your water helps alkalize your body and aids in resetting your adrenals? Which in turn, helps with absorption of the water you're drinking? So, as much as we've been pouring sweat, no surprise that I am craving citrus! Clearly, my body needs the help!
If I'm being perfectly honest, I think Cauliflower Rice can be pretty boring unless a lot of flavor is added. I suppose all food can be looked at that way. But if spices, herbs, etc. are not added to cauliflower rice, it just sort of tastes like, well... Nothing. Even salt and pepper don't do it for me. We had some chives leftover from my Paleo Cilantro Lime Coleslaw recipe and a couple of lemons. When I went to Central Market that day, I saw the pre-riced cauliflower - I typically "rice" my own in a food processor and frankly, it's pretty time consuming and while I haven't done the exact math, not that big of a difference in price to buy it pre-riced. So, I grabbed a few bags, thinking: "I'll make plenty so we have leftovers for lunches for the rest of the week!" Then I passed the fresh dill and besides basil, it is my favorite herb on earth! I wish there was a dill candle -- I'd probably be the only one who would buy it, but ugh! The smell just makes me so happy! So I grabbed a few sprigs to add in with the chives and lemon.
So that is how this recipe was born. I keep pine nuts in the freezer, so I toasted some (they are SO much better when toasted - don't skip that step!) tossed some of those in, a few refreshing spices and when I went to taste it for seasoning, I literally couldn't stop eating it. We ate the entire pan that night. Mo is not a big cauliflower fan, period. After he finished his plate, he walked back into the kitchen and then came back in holding the baking sheet of the leftovers and just started eating it from there -- almost licked the pan clean. I wish I had taken a picture!
So... If that's not testimony enough, I don't know what is! Go. Now! Make this! And maybe double it if you want leftovers. I'm just sayin...
Preheat oven to 425 degrees F.
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...
Cover a large baking sheet with foil and spray with cooking spray.
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.
Place in the oven and let roast 8-10 minutes. Toss once and roast 5-6 minutes more, until golden brown.
While the cauliflower is roasting, chop the herbs and toast the pine nuts over low heat in a dry skillet, tossing occasionally.
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.
Taste and season further, if needed. Serve!
Ingredients
Directions
Preheat oven to 425 degrees F.
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...
Cover a large baking sheet with foil and spray with cooking spray.
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.
Place in the oven and let roast 8-10 minutes. Toss once and roast 5-6 minutes more, until golden brown.
While the cauliflower is roasting, chop the herbs and toast the pine nuts over low heat in a dry skillet, tossing occasionally.
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.
Taste and season further, if needed. Serve!
