Roasted Cauliflower Rice and Carrots with Tbsp Olive Oil

Serves 2 in about 40 minutes. The stove brings inch knob ginger and sweet onion thin together.

Ingredients

• 16 oz riced cauliflower uncooked (about 1 large head)
• 1 carrot chopped into small pieces
• ½ small sweet onion sliced thin
• ½ inch knob of ginger grated
• 1 ½ tbsp olive oil
• ¼ tsp kosher salt
• ¼ tsp black pepper

Method

1. Warm oven to 425 degrees.
2. In a mixing bowl, add the cauliflower, chopped carrot, sliced onion, grated ginger, and mix well.
3. Stir in the olive oil, salt & pepper and stir to combine, and to coat all of the vegetables in the oil.
4. Smooth the vegetables in a single layer onto a baking sheet lined with parchment paper.
5. Cook for 30 minutes, stirring halfway through.

More side dishes ideas are in the side dishes collection.