Ingredients

The following ingredients have 4 Servings
  • 3 cups cauliflower rice (frozen or fresh)
  • 1/2 cup onion (diced)
  • 1/2 cup carrot (diced)
  • 1/2 cup red pepper (diced)
  • 2 garlic cloves (pressed or minced)
  • 1 Tablespoon olive oil
  • Salt to taste
  • 1 Tablespoon parsley (chopped; 1 teaspoon dried)
  • 1 Tablespoon thyme (1 teaspoon dried)

Instruction

  • Preheat oven to 400 °F.
  • If using frozen cauliflower, break up any frozen clumps, but do NOT defrost.
  • Mound cauliflower rice, onion, celery, carrots and garlic in the center of a sheet pan coated with non-stick cooking spray.
  • Drizzle olive oil over the top and toss to combine. (I use my hands!)
  • Spread cauliflower rice and vegetables into an even layer on the sheet pan. Season with salt and pepper or wait and season to taste at serving time.
  • Roast mixture in the oven for about 20 minutes, turning the rice half-way through with a spatula or large spoon. If cooking from frozen, it will take about 25 minutes.
  • Remove cauliflower rice vegetable pilaf from oven to serving bowl, scraping up all the browned bits on the pan.
  • Toss with additional mix-ins if using (see notes) and enjoy!