Here are two delicious and easy sheet pan ideas for roasting riced cauliflower. The first with chopped sweet peppers and baby spinach, the second with garlic and mushrooms.

These are perfect side dishes for anything grilled or roasted. By themselves they are vegan and paleo, gluten and dairy free.

Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

Ingredients:

• I package of pre-riced cauliflower or 1 small cauliflower, trimmed and riced in your food processor to rice like consistancy
• 1 lemon, zested – save the juice for the end
• 1 whole red pepper or 5 baby peppers of various colors
• 1 clove of garlic, minced or grated
• 2 tablespoons of olive oil
• Salt and pepper
• 1 large handful of baby spinach

Method:

1. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
2. In a large bowl combine the riced cauliflower, lemon zest, sweet peppers, garlic and 2 tablespoons of oil. Mix well.
3. Spread the vegetables out on the sheet pan and place it on the bottom shelf of the oven.
4. Cook for 15 minutes then take out of the oven and mix in the baby spinach, stir and put back in the oven for another 5 minutes or so until the spinach is wilted and the cauliflower is browning on the edges of the sheet pan.
5. Let cool a bit, then use the parchment to turn into a serving bowl. Salt and pepper to taste. Add a squeeze of lemon.

Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

Ingredients:

• I package of pre-riced cauliflower or 1 small cauliflower, trimmed and riced in your food processor to rice like consistancy
• 2 cups of mushrooms, sliced
• 4 cloves of garlic, minced or grated
• 4 scallions, white and light green parts, chopped
• 2 tablespoons of olive oil
• Salt and pepper
• 1 large handful of something green to garnish…microgreens, chopped arugula, parsley, chives, etc.

Method:

1. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
2. In a large bowl combine the riced cauliflower, mushrooms, garlic and 2 tablespoons of oil. Mix well.
3. Spread the vegetables out on the sheet pan and place it on the bottom shelf of the oven.
4. Cook for 20 minutes until the cauliflower has browned on the edges of the sheet pan.
5. Let cool a bit, then use the parchment to turn into a serving bowl. Salt and pepper to taste and add something green. Mix a final time.

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

I wonder if the folks over at Fiesta Friday would enjoy this? It is Fiesta Friday #449, a virtual blogging party hosted by Angie. Click on the link to read posts with wonderful recipes, craft or decorating ideas.