Mediterranean Cauliflower Rice

Mediterranean Cauliflower Rice
Mediterranean Cauliflower Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1 16

    medium-to-large head cauliflower or 16 ounces store-bought cauliflower rice

  • 1/2 1/2

    1/2 cup sliced almonds

  • 2 2

    2 tablespoons extra-virgin olive oil

  • 2 2

    2 cloves garlic, pressed or minced

  • to

    Pinch of red pepper flakes (omit if sensitive to spice)

  • 1/4 1/4

    1/4 teaspoon fine sea salt

  • 1/2 1/2

    1/2 cup chopped flat-leaf parsley

  • 1 1

    1 tablespoon lemon juice

  • to

    ground black pepper, to taste

  • 1 1 16

    medium-to-large head cauliflower or 16 ounces store-bought cauliflower rice

  • 1/2 1/2

    1/2 cup sliced almonds

  • 2 2

    2 tablespoons extra-virgin olive oil

  • 2 2

    2 cloves garlic, pressed or minced

  • to

    Pinch of red pepper flakes (omit if sensitive to spice)

  • 1/4 1/4

    1/4 teaspoon fine sea salt

  • 1/2 1/2

    1/2 cup chopped flat-leaf parsley

  • 1 1

    1 tablespoon lemon juice

  • to

    ground black pepper, to taste

  • 1 1 16

    medium-to-large head cauliflower or 16 ounces store-bought cauliflower rice

  • 1/2 1/2

    1/2 cup sliced almonds

  • 2 2

    2 tablespoons extra-virgin olive oil

  • 2 2

    2 cloves garlic, pressed or minced

  • to

    Pinch of red pepper flakes (omit if sensitive to spice)

  • 1/4 1/4

    1/4 teaspoon fine sea salt

  • 1/2 1/2

    1/2 cup chopped flat-leaf parsley

  • 1 1

    1 tablespoon lemon juice

  • to

    ground black pepper, to taste

Directions

Toast the almonds in a large skillet over medium heat, stirring frequently (careful, or they’ll burn), until they’re fragrant and starting to turn golden on the edges, about 3 to 5 minutes. Transfer the toasted almonds to a bowl to cool. Return the skillet to the heat and add the olive oil and garlic. Cook while stirring until the garlic is fragrant, about 10 to 20 seconds. Add the cauliflower rice, red pepper flakes and salt, and stir to combine. Cook, stirring just every minute or so, until the cauliflower rice is hot and turning golden in places, about 6 to 10 minutes. Remove the skillet from the heat. Stir in the toasted almonds, parsley and lemon juice. Season to taste with salt and pepper, and serve warm.

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