Cauliflower (Ginger) Rice 1 large head cauliflower (approximately 15 to 16 ounces of florets), riced 1″ piece fresh ginger root, peeled and grated ½ teaspoon kosher salt chopped scallions for garnish (optional) Instructions Preheat oven to 425F. Trim cauliflower and place florets in the food processor. Pulse until rice-like consistency is achieved. (or grate with hand grater) Transfer “rice” to a mixing bowl and use a microplane grater to grate fresh ginger into rice. Add kosher salt and mix until well combined. Spread rice out on two (unlined) baking sheets so it is in a single layer. Place in the oven and cook for 15 minutes, tossing rice at least once during cooking. Remove from oven. Transfer to a serving dish, top with chopped scallions and Enjoy!