Confetti Cauliflower Rice
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Frozen cauliflower rice is a handy ingredient to keep in your freezer for anything from adding to a smoothie for an excellent veggie boost, to making a quick weeknight side dish like this one here. The assorted colors of the bell peppers bring a festive look to the side dish, that also works as a vegan taco filling. Save any leftover peppers for snacking, or to add a little crunch to your next green salad. You can use fresh cauliflower rice, if you’d prefer.
Ingredients
Uncooked cauliflower rice
12 oz
Sweet mini baby bell pepper(s)
16 Tbsp
Olive oil
1.5 Tbsp
Table salt
0.25 tsp
Black pepper
0.125 tsp
Fresh parsley
2 Tbsp
Instructions
1
Preheat the oven to 425°F. On a large sheet pan, toss the cauliflower rice, peppers, oil, salt, and pepper and spread out in 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 the parsley.
2
Serving size: about ½ cup
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