Roasted Parmesan Cauliflower & Rice Bowls

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, toss cauliflower on a baking sheet with a large drizzle of oil, Parmesan, panko, half the mayonnaise, half the garlic powder (you’ll use the rest later), salt, and pepper.

Roast on top rack until browned and tender, 18-20 minutes.

While cauliflower roasts, in a small microwave-safe bowl (medium microwave-safe bowl for 4 servings), combine ½ tsp sugar (1 tsp for 4), juice from half the lemon, a pinch of salt, and a splash of water. 

Stir in radishes, then cover with plastic wrap. Microwave for 1 minute.

Carefully remove plastic wrap and stir. Refrigerate until ready to use in Step 6.

In a second small bowl, combine remaining mayonnaise, remaining garlic powder, salt, and pepper.

Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

When cauliflower has 5 minutes left, in a large bowl, whisk together mustard, 1 TBSP olive oil, ½ tsp sugar, juice from remaining lemon, salt, and pepper (2 TBSP olive oil and 1 tsp sugar for 4 servings).

Add mixed greens and half the pickled radishes (draining first); toss to combine.