TURMERIC ROASTED CAULIFLOWER RICE

Recipe From:  Real Food with Dana

Served this up today, topped with sliced, roasted chicken, and it was delicious.  I had never "riced" cauliflower, nor had I ever tasted it.  Teamed with the roasted chicken it reminded me of a stuffing more than a rice.

INGREDIENTS 

• 1 medium head cauliflower* 
• 1 Tbsp ghee (butter)
• 1½ tsp ground turmeric 
• 1 tsp sea salt** 
• 1 tsp garlic powder 
• 1 tsp onion powder 
• optional: ¼ tsp fresh ground black pepper 

DIRECTIONS

1. Preheat oven to 425 F. Prepare a large baking sheet with a piece of parchment paper. 
2. Cut the core out of the cauliflower, then chop it into large florets. 
3. To rice the cauliflower, put it through the food processor with the shredding attachment, or use a box grater. Be warned: this takes muuuuuch longer. 
4. Toss the cauliflower rice in a large bowl with 1 Tbsp ghee (butter) or coconut oil, the turmeric powder, garlic, onion powder, salt and pepper. Spread the mixture evenly on the prepared baking sheet. Try to smooth out any big clumps. 
5. Pop the sheet in the oven, and roast for 20-25 minutes, until the rice becomes lightly browned. Check it at about 20 minutes to make sure it doesn’t burn, then keep a close watch until 25 minutes. 

Serves: 4 servings

NOTES

You can also substitute 1 bag pre-riced cauliflower. If using a frozen riced cauliflower, let it defrost for about 10 minutes on the countertop, then toss with the seasonings and spread it on the baking sheet, then drizzle the ghee (butter) on top. Bake for about 30 minutes, until cooked through. 

**If you're using a salted ghee (butter), cut down the sea salt to ½ tsp.