Jeweled Cauliflower Rice
Jeweled cauliflower rice
*Roast Brussels sprouts and all root vegetables prior to starting cauliflower rice.
A combination of 1 yam, 1 sweet potato, 3 rainbow carrots, 1 beet and 1/2 pound of brusel sprouts
Peeled and cut into 1 “ cubes ( and roasted)
1/2 pound of Brussels sprouts ( halved and roasted )
(Place halved Brussels sprouts on a sheet pan and drizzle with olive oil, salt and pepper. Toss well.
2 shallots diced
4 cups of fresh or frozen cauliflower rice
1/4 cup of vegetable stock
1/2 cup of chopped parsley
Preheat oven 400 degrees F
On one sheet pan roast (Place halved Brussels sprouts on a sheet pan and drizzle with olive oil, salt and pepper. Toss well.Roast Brussels sprouts for 20-30 minutes , until crisp on the outside and fork tender.
On another 1-2 sheet pans combine cubed yam, sweet potato, carrots and beet and drizzle with olive oil, salt and pepper. Toss well. Roast for 20 minutes until fork tender.
Once Brussel Sprouts and root vegetables are roasted. Set aside and start cauliflower rice.
Heat olive oil in large skillet over medium-high heat and cook onion until softened
Stir in cauliflower rice cook for 5 minutes, add add 1/4 cup of vegetable stock
Season with salt and pepper. Add the roasted root vegetables and Brussels sprouts and add chopped parsley and serve.