Roasted Cauliflower Rice with Red Pepper, Green Onion, Parmesan, and Pine Nuts

Directions

Preheat oven to 425F/220C. Spray a large baking sheet with non-stick spray or olive oil. Cut the core out of a 2 lb. head of cauliflower and discard. Cut the cauliflower into smallish same-size pieces. Then using a food processor with the steel blade, buzz half the cauliflower at a time until it’s chopped into small pieces Don’t overprocess or the cauliflower will start to puree. if you don’t have a food processor. ) Chop the red bell peppers into pieces about 1/2 inch square. Put the chopped cauliflower into a bowl and toss with the red peppers,  olive oil,  Spike Seasoning , and black pepper. Spread the cauliflower mixture out on the baking sheet and roast in the pre-heated oven 20 minutes. Then use a large turner to turn the cauliflower over, spread it out again, and put back into the oven to roast for 20-25 minutes longer, or until it’s starting to look toasted and is browned to your liking. While the cauliflower cooks, slice green onions and grate Parmesan cheese. Put a frying pan over a burner on high heat, add the pine nuts, and toast for about a minute, or until they are barely starting to get some color. When the cauliflower is roasted to your liking, put it back into the bowl and toss gently with the sliced green onions, coarsely-grated Parmesan, and toasted pine nuts. Season to taste with salt and additional fresh-ground black pepper. Serve hot or warm.