1 large head of cauliflower, trimmed and cored
avocado oil, for roasting
2 limes, juiced
1/2 c. chopped cilantro
1 tsp. ground cumin
pinch of black pepper
Preheat the oven to 400F. Line a sheet pan with parchment or aluminum foil.
With the shredding blade attachment on a large food processor, run the cauliflower florets through to form small, rice-like pieces. You can also use the regular blade but you’ll have to run it through in batches and make sure to only “pulse” or you could end up with a cauliflower mash.
Dump the riced cauliflower onto the lined baking sheet, drizzle with avocado oil, and sprinkle lightly with sea salt. Toss well to coat and spread it out into a thin, even layer. Roast for 15-30 minutes (depending on how toasty you prefer it), removing the pan halfway through to toss the cauliflower.
Remove the cauliflower from the oven, toss it again, and allow it to cool in the pan for 5-10 minutes (you should see more steam/moisture released during this time). Squeeze the lime juice over top and toss in the chopped cilantro, ground cumin, and a pinch of black pepper. Serve immediately.
*Note: for a plain version, simply leave out the lime, cilantro, and cumin!