1 head cauliflower, riced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 can (29 oz.) Libby's Jumbo-Can Sweet Peas, drained
1/2 cup toasted pine nuts
2 tablespoons chopped fresh basil
1/4 cup lemon juice
1. Preheat oven 425°F.
2. Toss riced cauliflower with oil, salt and pepper. Spread out on a baking sheet and roast for 20 minutes, stirring once until golden brown.
3. Transfer cauliflower to serving bowl and add peas, pine nuts, basil and lemon juice. Gently toss together and serve immediately.