CAULIFLOWER BRUSSEL SPROUT RECIPE RECIPES

Steps:

• Preheat oven to 450F.
• Line a large baking sheet with foil and spray with oil. Place the cauliflower and the brussels cut side down on the baking sheet, drizzle with oil and roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned.
• Meanwhile, melt the butter in a large sauce pan over low heat and add shallots. Cook until translucent, about 5 minutes. Add the salt and broth and simmer for 5 minutes.
• Shut the oven off, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.
• Transfer the rest to the pot and simmer 2 minutes.
• Transfer in two batches to the blender and blend until smooth.
• Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.

Steps:

• To cut the cauliflower into rice: Remove the core and coarsely chop the cauliflower into florets, then place the cauliflower (in 3 or 4 batches) in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
• Preheat oven to 425F. Spray a large sheet pan with oil. Combine the riced cauliflower, olive oil, garlic and salt on the prepared sheet pan, spread out in a single layer and roast in the oven 25 minutes, mixing halfway until golden.
• Remove from oven, top with fresh lemon juice and parsley.  Makes 1 1/2 cups.