Mold Detox 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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