Roasted Cauliflower Rice
Ingredients
-
1
medium-large head
cauliflower
-
3
tablespoons
extra virgin olive oil
-
1
one
orange (zest and juice)
-
1 ½
teaspoons
caraway (lightly crushed)
-
2
medium cloves
garlic (minced)
-
½
teaspoon
fine grain sea salt
-
⅔
cup
toasted hazelnuts (chopped)
-
2
big handfuls
pea sprouts or micro greens
-
¼
cup
thinly sliced radishes
-
3
tablespoons
fresh marjoram
-
⅓
cup
crumbled goat cheese
Instructions
- Preheat the oven to 375°F with a rack in the top third.
- Cut the stems and florets from the cauliflower and chop into small pieces resembling rice, about 5 cups.
- In a large bowl, toss the cauliflower with olive oil, orange zest, caraway, garlic, and sea salt.
- Spread the cauliflower in a single layer on a baking sheet and roast for about 35 minutes, tossing once after 20 minutes, until tender and golden-edged.
- Transfer the roasted cauliflower to a bowl and toss with 1 tablespoon of orange juice.
- Add hazelnuts, pea sprouts, radishes, and marjoram, and toss well. Adjust seasoning with salt and orange juice if needed.
- Serve in a bowl or platter, topped with goat cheese.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
200mg
Cholesterol
10mg
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