Wednesday, April 5, 2017

Cauliflower "Rice" Lemon Pilaf

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Here's a light and flavorful side dish or lunch idea. Cauliflower "rice" is used in place of rice for a guilt-free treat. Lemon juice spruces up the flavors of the dish while the panko Parmesan crumb topping adds just a little bit of crunch. Enjoy!

Printable Recipe


  • 1 (14 oz.) package cauliflower cauliettes
  • 1/4 tsp. salt 
  • 1/4 tsp. pepper 
  • 2 tbsp. olive oil 
  • 1 tsp. lemon zest 
  • 1 tbsp. lemon juice 
  • 1 tbsp. parsley, chopped
Panko Parmesan crumbs:
  • 1/4 cup panko bread crumbs, toasted
  • 2 tbsp. Parmesan, grated
  • 1 tsp. lemon zest
  • 1 tsp. parsley, chopped
Pre-heat oven to 375 degrees.

Sprinkle salt, pepper and olive oil on raw cauliflower cauliettes and toss to coat evenly. Spread on parchment lined sheet pan and roast for 20 minutes. 

Remove from oven, toss with lemon zest, juice and parsley in serving dish.

Toast panko crumbs in oven for 3-5 minutes until golden. Remove from oven and mix in Parmesan, zest and parsley.

Sprinkle crumbs on cauliflower just before serving.

Source: Culinary Cuts Club

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