Lemon Ginger Garlic Cauliflower Rice

original source

Servings: 4 - 6	Preparation: 30 Minutes
Equipment	Tools
Oven	Food Processor Large Mixing Bowl 2 Baking Sheets Large Bowl Cutting Board Medium Knife Zester Spatula Juicer Garlic Press Kitchen Spoon Measuring Spoons
Ingredients: 8
2 medium heads Cauliflower 1 tsp Salt Pepper Zest of 1 Lemon Juice of 1/2 Lemon 2 Garlic Cloves (pressed) 1 tbsp grated Ginger 2 tbsp finely chopped Parsley

Pre-heat the oven to 425° F. Chop the cauliflowers into florets. Place some florets (not too many) in a food processor and pulse (not too much or it will get mushy) until it has the texture of rice. Place riced cauliflower in a large mixing bowl. Repeat until all cauliflower is riced. Zest one whole lemon, cut in half and juice one half. Rice the garlic cloves into the lemon juice and set aside. Add salt and pepper to the cauliflower and mix well. Spread the riced cauliflower out in a single layer across two unlined baking sheets. Bake for 7 to 15 minutes (depending on how much you have) until the cauliflower is crisp and some brown spots are starting to appear. Stir at least once while it is baking. When it's out of the oven, let it cool then move it to a large bowl. When the cauliflower has cooled, add the lemon zest, lemon juice and garlic, ginger, and parsley. Mix well and serve.