Paleo Roasted Garlic Cauliflower Rice

Total time40 min

Prep time10 min

Cook time30 min

4.5

(17)

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Ingredients

4 servings

For the roasted garlic

1 head garlic
1 tsp olive oil

For the cauliflower rice

1 large head cauliflower (about 2 lb), cut into florets
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, finely chopped
1 tsp fresh lemon juice

Instructions

1
Preheat the oven to 400°F (205°C). Slice the top 1/4 inch off the head of garlic to expose the cloves, drizzle with 1 tsp olive oil, and wrap tightly in aluminum foil. Place on the baking sheet and roast for 35–40 minutes, until the cloves are deeply golden and completely soft when pressed.
2
While the garlic roasts, working in two batches, pulse the cauliflower florets in a food processor 8–10 times until broken down into rice-sized pieces, about 3–4mm. Do not over-process — stop when the pieces resemble coarse grains, not a paste.

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