Roasted Cauliflower Rice with Sweet Peas


Recipe by Diane Boyd, RD

Serves 4

10 oz riced cauliflower (about 2 1/4 cups)
3 tbsp canola oil
1⁄4 tsp salt
1⁄4 c toasted pine nuts
1⁄4 c fresh basil
1 tbsp fresh lemon juice
fresh ground black pepper (to taste)

Preheat oven to 425 degrees F.

Toss riced cauliflower with canola oil, salt and pepper. Spread out on a baking sheet and roast for about 20 minutes, stirring once or twice until golden brown. Allow to cool .

Just before serving, transfer cauliflower to serving bowl and add the Libby’s® Sweet Peas, pine nuts, fresh basil and lemon juice. Gently toss together and serve immediately.