Roasted Cauliflower Rice Salad

We had a large cauliflower delivered in last week's Oooby Box which needed using up.I came across a recipe on Pinterest but modified (quite a lot) to suit what I had in the house to use.

Ingredients: 
1 medium-sized head cauliflower (about 2 lbs. before cutting)
2 capsicum, chopped
2 T olive oil
1 tsp. smoked garlic salt (or use your favorite all-purpose seasoning blend)
fresh-ground black pepper to taste
2 - 3 sliced spring onion 
1/4 - 1/3 cup toasted pine nuts or pistachio nuts
1/4 - 1/3 cup coarsely grated Parmesan cheese


Instructions: 
Preheat oven to 425F/220C. Spray a large baking sheet with non-stick spray or olive oil.

Cut the core out of cauliflower and discard. Cut the cauliflower into smallish same-size pieces. Then using a food processor with the steel blade, buzz half the cauliflower at a time until it's chopped into small pieces (slightly larger than rice.) Don't overprocess or the cauliflower will start to puree. (You can also grate the cauliflower on the large side of a box grater if you don't have a food processor.) Chop the red bell peppers into pieces.

Put the chopped cauliflower into a bowl and toss with the red peppers, corn, olive oil, garlic seasoning, and black pepper. Spread the cauliflower mixture out on the baking sheet and roast in the pre-heated oven 20 minutes. Then use a large turner to turn the cauliflower over, spread it out again, and put back into the oven to roast for 20-25 minutes longer, or until it's starting to look toasted and is browned to your liking.

While the cauliflower cooks, slice green onions and grate parmesan cheese. Put a frying pan over a burner on high heat, add the pine nuts, and toast for about a minute, or until they are barely starting to get some color. (They can get too browned rather quickly; remove from the pan as soon as they are barely toasted.)

When the cauliflower is roasted to your liking, put it back into the bowl and toss gently with the sliced green onions, coarsely-grated Parmesan, and toasted pine nuts. Season to taste with salt and additional fresh-ground black pepper and serve hot, warm or cold.