1. To cut the cauliflower into rice: Remove the core and coarsely chop the cauliflower into florets, then place the cauliflower (in 3 or 4 batches) in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower. 2. Preheat oven to 425F. Cover a large sheet pan and combine the riced cauliflower, extra virgin olive oil, garlic and Himalayan sea salt on the prepared sheet pan, spread out in a single layer and roast in the oven 25 minutes, mixing halfway until golden. 3. Remove from oven, top with fresh lemon juice and parsley. This recipe makes one serving. This equates to the serving having – 2 servings of Vegetables, and 2 servings of Essential Fatty Acid on the IHC plan.