Roasted Cauliflower Rice and Carrots
Ingredients
The vegetables
-
16
oz
Riced Cauliflower
-
1
unit
Carrot
-
½
unit
Small Sweet Onion
-
½
inch
Knob of Ginger
The seasoning and oil
-
1 ½
Tbsp
Olive Oil
-
¼
tsp
Kosher Salt
-
¼
tsp
Black Pepper
Instructions
- Preheat the oven to 425 degrees.
- In a mixing bowl, combine the riced cauliflower, chopped carrot, sliced onion, and grated ginger.
- Add olive oil, salt, and pepper, then stir to coat the vegetables.
- Spread the mixture in a single layer on a parchment-lined baking sheet.
- Bake for 30 minutes, stirring halfway through.
Nutrition Facts (estimated)
Servings
2
Calories
195
Total fat
9g
Total carbohydrates
27g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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