Roasted cauliflower rice

1. To cut the cauliflower into rice: Remove the core and coarsely chop the cauliflower into florets, then place the cauliflower (in small batches) in a food processor or blender and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

2. Preheat oven to 425F.

3. Combine the riced cauliflower, olive oil, garlic and Herbamare® sodium-free and place in a single layer on an oiled baking tray and roast in the oven 15-20 minutes, mixing halfway until golden.

4. Remove from oven, top with fresh lemon juice and parsley.  Makes 1 1/2 cups.