Cauliflower Rice, Roasted Asparagus & Salad With Lemon Vinaigrette

Cauliflower Rice: recipe sourced: minimalistbaker.com
Ingredients:-
1 large head cauliflower

Method:-
Wash and thoroughly dry cauliflower, then remove all greens.
If using a box grater, cut the cauliflower into large chunks and use the medium sized holes (used to grate cheese), to grate into "rice".
If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into "rice".
Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
Once you have your cauliflower rice, it's easy to cook  or enjoy raw.
Simply saute in a large skillet over medium heat in 1 tbsp olive oil.
Cover with a lid so the cauliflower steams and becomes more tender.
Cook for a total of 5 - 8 minutes, then season as desired (such as with soy sauce or salt and pepper).

Notes:-
You can stir fries or fried cauliflower rice, store leftovers in the refrigerator up to 5 days.
Store uncooked cauliflower rice int he freezer up to 1 month.

Roasted Asparagus: recipe sourced: skinnytaste.com
Ingredients:-
1 bunch fresh asparagus, about 18 ounces
Olive oil spray
Kosher salt, to taste
Fresh black pepper

Method:
Preheat oven to 400F.
Wash and trim hard ends off asparagus.
Place in a single layer in roasting pan.
Spray all over with olive oil and season with salt and pepper.
Roast in oven approximately 10 minutes, or until tender crips.