📖 Instructions

1. First, let's get started on the cauliflower rice. If using a food processor, pulse the cauliflower florets until they resemble rice-like grains. If grating by hand, use a box grater with the large holes to grate the cauliflower. Don't over-process or you will end up with mush! Aim for small, slightly irregular pieces for the best texture.
2. Next, preheat your oven to 400°F (200°C). This is crucial for perfectly roasted veggies! Chop your favorite vegetables into bite-sized pieces. I usually use broccoli florets, bell peppers (red and yellow are my personal favorites), and red onion—they roast beautifully and add so much color and flavor. Toss them all in a large bowl with 2 tablespoons of olive oil, salt, and pepper. Don't be shy with the seasoning, this is where the magic happens!
3. Spread the vegetables in a single layer on a baking sheet. Make sure they aren't overcrowded; otherwise, they'll steam instead of roast. Roast for about 20-25 minutes, or until they're tender and slightly browned around the edges. Keep an eye on them to avoid burning. The veggies should be tender but still retain their shape. Don't forget to give them a little toss halfway through!
4. While your veggies are roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for about 5-7 minutes, stirring occasionally, until it's slightly softened and tender. You want it cooked through but still with a little bite. If it starts to stick, add a tiny bit more olive oil.
5. Once the veggies are done, gently fold them into the cooked cauliflower rice. Season to taste, maybe with some extra salt, pepper, or some freshly chopped herbs like parsley or dill. A squeeze of lemon juice right at the end adds a delightful zing!
6. Serve immediately and enjoy! This dish is unbelievably delicious as a light meal or side. The slight char on the vegetables adds a delightful depth of flavor. I love to serve it with grilled chicken or fish, too. So good!