Eosinophilic Esophagitis Friendly Paleo Roasted Garlic Cauliflower Rice
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Learn more →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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