Roasted Cauliflower Rice with Cranberries and Almonds

Who doesn't love roasted cauliflower? This vegetable is delicious in all cases, but when roasted the natural sweetness comes out, caramelizing and deepening into all its richness. Don't believe me? Just ask my nearly nine-month-old daughter - it's one of her favorites! And who can ask for a better endorsement than that?

In this case, the cauliflower is "riced" and combined with slivered almonds and dried cranberries for the perfect sweet and savory blend. This might be meant as a side, but you'll be going back for seconds and thirds, making this the star of the meal.

Time: 35 min (or 25 with pre-riced cauliflower)

Roasted Cauliflower Rice with Cranberries and Almonds
Ingredients:
1 cauliflower head
1 tbsp basting oil
1/4 tsp black pepper
1/2 c roasted slivered almonds, no salt
3/4 c sweetened dried cranberries

Note: This recipe is based upon one from Wegmans.

Get your oven pre-heating to 350 degrees.

Cut the cauliflower head into florets and run them through a food processor using the shredding disc. If you're short on time you can also buy riced cauliflower, but keep in mind it's far more expensive.

Toss the cauliflower rice with the basting oil and black pepper. Spread on a cookie sheet coated with parchment paper and roast for 20 minutes.

When they're roasted, add the cranberries and almonds. Toss well to combine and enjoy.