Thomas Jefferson regarded peas as one of his favorite vegetables. He grew at least 15 varieties at Monticello.
Learn MoreRoasted Cauliflower Rice with Sweet Peas
Description
Recipe by Diane Boyd, RD
Serves 4
Ingredients
1
can
(15 oz.) Libby's® Sweet Peas
(drained)
10
oz
riced cauliflower
(about 2 1/4 cups)
3
tbsp
canola oil
1⁄4
tsp
salt
1⁄4
c
toasted pine nuts
1⁄4
c
fresh basil
1
tbsp
fresh lemon juice
fresh ground black pepper
(to taste)
Instructions
Preheat oven to 425 degrees F.
Toss riced cauliflower with canola oil, salt and pepper. Spread out on a baking sheet and roast for about 20 minutes, stirring once or twice until golden brown. Allow to cool .
Just before serving, transfer cauliflower to serving bowl and add the Libby’s® Sweet Peas, pine nuts, fresh basil and lemon juice. Gently toss together and serve immediately.
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