Roasted Cauliflower Rice with Lemon and Feta Cheese
Roasting Cauliflower Rice brings to life the best flavors and texture in this nutty, fabulous vegetable. Lemon zest and feta cheese with a pinch of heat combines to create the perfect flavor combination for a dish that is not only healthy and low-carb friendly, but will be a new favorite!
Recipe by: Jennifer @ Savor with Jennifer
Using the Microplane Bowl Grater, rice the cauliflower into a medium size mixing bowl
Continue to cook for an additional 10 minutes until the cauliflower and feta crumbles have begun to brown and turn golden.
Garnish with additional lemon zest and feta crumbles if desired.
The perfect roasted cauliflower shot!
Roasted Cauliflower Rice with Lemon and Feta Cheese Recipe
By Savor with Jennifer
Roasting Cauliflower Rice brings to life the best flavors and texture in this nutty, fabulous vegetable. Lemon zest and feta cheese with a pinch of heat combines to create the perfect flavor combination for a dish that is not only healthy and low-carb friendly, but will be a new favorite!
- Ingredients:
- ½ head of Cauliflower, core removed and riced (approx 3 cups)
- 4 ounces feta cheese crumbles
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 clove garlic, finely minced
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes - or to taste
- ¼ cup fresh flat leaf parsley, chopped
- Microplane Bowl Grater - Extra Course
- Microplane Cut Resistant Glove
- Microplane Premium Classic Zester
Equipment
- Preheat oven to 425 degrees fahrenheit.
- Spray a large 12x17” baking sheet with non-stick spray.
- Remove the outer green leaves from the cauliflower head and cut into vertical quarters.
- Remove the interior core (solid white portion) from the cauliflower quarters.
- Using the Microplane Bowl Grater, rice the cauliflower into a medium size mixing bowl.
- Stir cauliflower rice together with all of the remaining ingredients except the flat leaf parsley.
- Spread evenly onto the greased baking sheet.
- Roast for 15 minutes and then stir.
- Continue to cook for an additional 10 minutes until the cauliflower and feta crumbles have begun to brown and turn golden.
- Stir in the chopped fresh parsley.
- Garnish with additional lemon zest and feta crumbles if desired.
Notes:Do not overcrowd the baking sheet. Use a second baking sheet if necessary. Overcrowding can cause the cauliflower rice to steam and not brown and roast evenly. *This dish can be easily doubled to use a whole head of cauliflower, however, make sure to use an additional large baking sheet(s).
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