1

Preheat the oven to 220°C (425°F). Seed and chop 250 ml (1 cup) mini sweet peppers. On a large sheet pan, toss the peppers, 340 g (12 oz) frozen cauliflower rice, 22 ml (11⁄2 Tbsp) olive oil, 1 ml (1⁄4 tsp) salt, and 0.5 ml (1⁄8 tsp) black pepper and spread out into an even layer. Roast, stirring once, until the vegetables are tender and the water from the cauliflower has evaporated, about 10 minutes. Transfer to a bowl. Stir in 30 ml (2 Tbsp) finely chopped fresh parsley.

2

Per serving: about 125 ml (1⁄2 cup)