Ingredients
- 1 head cauliflower (about 1-1/2 pounds)
- About 2 tablespoons avocado oil
- 1/2 teaspoon kosher or coarse sea salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter (optional)
- 1/4 cup grated Parmesan cheese, plus more as needed
- Fresh basil leaves and chopped tomatoes, for serving (optional)
Directions
- Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with unbleached parchment paper.
- Break the cauliflower into manageable pieces (florets and trimmed, tender stems) and grate with a box grater, using the side with largest holes, or a food processor fitted with a coarse grating blade. You should end up with several cups of rice-shaped cauliflower bits.
- Transfer the grated cauliflower to a mixing bowl, add the oil, salt, and several grinds of black pepper, and toss well to blend.
- Spread the cauliflower on the baking sheet. Roast for 10 to 15 minutes, until it is no longer crunchy but still firm to the bite.
- Transfer the roasted cauliflower to a serving bowl and mix in the butter and cheese. Check seasoning and adjust to taste with additional salt and pepper; add more cheese, as needed. Serve immediately, topped with some snipped basil and chopped tomato, or store in an airtight container in the fridge for several days. Rewarm gently to keep the cauliflower nice and firm.
So I am fully on board with the cauliflower rice thing because it is just plain yummy. In this recipe, the cauliflower rice is roasted and dressed with butter and Parm, and the resulting texture and flavor is a lot like orzo, the rice-shaped pasta. This recipe uses the whole head of cauliflower and makes a large quantity, but leftovers are freezable and excellent in Chicken and (Cauliflower) Rice Soup. You could also scale the recipe down by half and use the other half of the cauliflower for a tasty slaw.
Drawer of Good Intentions Slaw
Slaw is an excellent go-to solution to the problem of various veggies on the verge, especially fibrous ones like cauliflower, broccoli, carrots, and celery. (Softer, juicier ones — cucumbers, bell peppers, and even zucchini unless it’s quite firm — make for soggy slaw.)
To whip up a quick and tasty slaw, trim any sketchy patches off the veggies (including stems for cauliflower and broccoli) and shred them up using a box grater (side with largest holes) or a food processor fitted with the coarse grating blade. For every 5 or 6 cups of grated veggies, mix in about 1/2 cup vinaigrette of your choice. Mix the whole thing up in a bowl, cover, and set it in the fridge to marinate for an hour or two, stirring every now and then, if you get a chance. Grated apple makes a nice addition, if you’ve got one rolling around in the fridge that needs using; use the Citrus Vinaigrette to help keep the apple from turning brown. Serve the slaw as a side or salad; leftovers will soften with each passing day, but can be stirred into big leafy green salads and can also make a good addition to sandwiches, burgers, and tacos.
Excerpted from Green Enough. Copyright © 2018 by Leah Segedie. Published by Rodale Books, an imprint of Crown Publishing Group, a division of Penguin Random House LLC.
