Lemony cauliflower rice with garlic and toasted almonds

This plant based recipe is the perfect light side dish. The cauliflower base is low carb compared to other starchier side dish options, making it a very healthy choice. Lemon, garlic, and toasted almonds, as well as fresh herbs, really complete this dish with delicious Mediterranean flavours.
You should make your cauliflower rice in a food processor using an S blade. Also, make sure to squeeze out as much moisture from the cauliflower rice as you can before cooking, that way it can caramelize as it cooks.

Optional: Serve with sliced grape tomatoes and olives to add a Greek flare to this dish. You can also use as a bed for grilled salmon or chicken. A poached egg would be dreamy on top of this rice.

Lemony cauliflower rice with garlic and toasted almonds

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Ingredients

  • 1 head cauliflower (or one bag store bought cauliflower rice)
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 cup sliced toasted almonds ,can be done in toaster oven on bake setting for 5 minutes
  • 1/4 teaspoon hot sauce, sriracha, or harissa Optional
  • 1/3 cup minced parsley (keep some leaves for garnish)
  • 1/2 teaspoon fine sea salt or to taste
  • Juice of 1/2 lemon
  • Freshly ground black pepper

Instructions

  1. Remove cauliflower core, and cut the florets into medium size. Process in a food processor with the S blade, until the cauliflower resembles grains of rice. 

  2. Wrap the cauliflower rice in a clean absorbent dish towel and squeeze out as much excess moisture from the cauliflower rice as you can. 

  3. In a large skillet, heat the olive oil on medium heat, and add the garlic. Cook for 1 minute or so.  Add the cauliflower rice, hot sauce (if using), and cook for about 5 to 8 minutes. 

  4. Remove from the heat, and add the toasted almonds, lemon juice and parsley. Adjust seasonings, and serve with extra parsley on top, as well as extra lemon wedges. 

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