Confetti Cauliflower Rice
2
Points®
Temps total: 20 min • Préparation: 10 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
Ingrédients
Frozen cauliflower
12 oz, bag, rice style
Sweet mini baby bell peppers
3¼ oz, 1 cup, seeded and diced
Olive oil
1½ tbsp(s)
Kosher salt
¼ tsp(s)
Black pepper
⅛ tsp(s)
Fresh parsley
2 tbsp(s), finely chopped
Instructions
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)
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