Ingredients:

  • 1 large head fresh cauliflower (approx. 900g), leaves removed and stalk trimmed
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 3 cloves garlic, finely minced
  • 1 large lemon, zested and juiced (approx. 2 tbsp juice and 6g zest)
  • 2 tbsp fresh Italian parsley, finely chopped
  • 0.25 tsp red pepper flakes (optional)

Instructions:

  1. Cut the cauliflower into manageable florets. Using the grater attachment of a food processor, pulse until the pieces reach the size of grains of rice. Avoid over-processing to prevent a puree texture.
  2. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
  3. In a large bowl, toss the cauliflower rice with olive oil, salt, pepper, and minced garlic. Spread the mixture across the prepared baking sheet in a thin, even layer.
  4. Roast in the center rack for 15–20 minutes. At the 10-minute mark, use a spatula to toss the rice, bringing the golden edges into the center.
  5. Immediately after removing from the oven, sprinkle the fresh lemon zest, lemon juice, and parsley over the hot cauliflower. Fold together and serve.