Fiesta Friday #449

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:

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
In a large bowl combine the riced cauliflower, lemon zest, sweet peppers, garlic and 2 tablespoons of oil. Mix well.
Spread the vegetables out on the sheet pan and place it on the bottom shelf of the oven.
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.
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:

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
In a large bowl combine the riced cauliflower, mushrooms, garlic and 2 tablespoons of oil. Mix well.
Spread the vegetables out on the sheet pan and place it on the bottom shelf of the oven.
Cook for 20 minutes until the cauliflower has browned on the edges of the sheet pan.
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.

This is an update to a recipe that was originally posted in May of 2019 called Middle Eastern Herb and Cauliflower Salad. I’ve added a drained can of chickpeas, capers and some chopped dates for a sweet note. This is a valuable salad recipe to have in your back pocket. It’s gluten free, dairy free, vegan and it can be made several hours ahead. I took it to a bookclub potluck lunch to share. Leftovers were still good a couple of days later and made a great lunch with a bit of canned tuna.

Riced Cauliflower Salad with Chickpeas

I can find riced cauliflower in the grocery store, both Trader Joe’s and Safeway carry it. But it is easy to make at home in your food processor if you need to start from scratch (or have cauliflower growing in your garden…lucky you). I don’t recommend using the packaged already riced cauliflower if you are making mock mashed potatoes I think it has a high percentage of stem. It won’t result in a creamy rich amazing mashed potato substitute. You need to have mostly florets for that recipe. But, it is perfect for use in this recipe. The kernels hold their shape and crunch once cooked.

I roasted the cauliflower for extra flavor before mixing it with the other ingredients.

If you are starting with a head of cauliflower, slice the head in half and remove the tough core. Roughly chop the florets. Working in batches, add the cauliflower to your food processor and pulse until the consistency of ‘rice’. Transfer to a large bowl.

Riced Cauliflower Salad with Chickpeas

Ingredients:

Cauliflower:

I head of cauliflower or a package of pre-riced cauliflower
2 tablespoons of fruity olive oil
Zest of 1 lemon, preferably organic
Coarse salt and freshly ground pepper

Salad:

I can of garbanzo beans, drained and rinsed
5 dates, finely chopped
1 tablespoon of capers, rinsed an drained
1 pint of cherry tomatoes, halved
1 cup of coarsely chopped flat leaved parsley
1/2 cup of coarsely chopped cilantro
1/4 cup of coarsely chopped mint
4 scallions white and light green, chopped
1-2 lemons, juiced to make about 1/4 cup of juice
1/4 cup of olive oil
1 large garlic clove, grated
3/4 cup of sliced almonds, toasted
Salt and freshly ground pepper as needed

Method:

Preheat your oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
Place the riced cauliflower in a large bowl and add the olive oil, lemon zest and salt and pepper. Mix well.
Spread the cauliflower on the baking sheet and roast for about 15 minutes until tender and browning around the edges. You may need to leave it for a few additional minutes but check it so it doesn’t burn. Remove the sheet from the oven and let cool on the parchment paper.
Spread the almonds on a small baking sheet and toast in the same oven for about 5 minutes, again check constantly as they will turn from nicely toasted to burnt in seconds. Remove and cool.
While the cauliflower is cooking you can make the herb salad. Combine all the ingredients for the salad in a bowl and let the herbs and tomatoes marinate until the cauliflower is cool.
Once cool, add the cauliflower to the bowl with the salad and mix well. The parchment paper works well as you can just lift it off the baking sheet. Taste to see if you need to add any additional lemon juice or salt or pepper.
Chill until ready to serve, garnished with the toasted sliced almonds.

I had a small package of microgreens in the fridge and added them with the other herbs.

You could turn this into an entire meal by adding some sliced feta or leftover chicken to the salad. It would also be an excellent side with grilled lamb chops or kebobs.