Mediterranean Cauliflower Rice
A light and vibrant Mediterranean side dish that turns humble cauliflower into an aromatic pilaf. Featuring the crunch of toasted almonds, zesty lemon juice, and fresh flat-leaf parsley, this low-carb and gluten-free recipe is the perfect flavorful accompaniment to any plant-based meal.
Instructions
- 1
Cut the head cauliflower (1 head) into medium chunks and pulse in a food processor until broken into tiny pieces, similar to couscous.
- 2
Wrap the cauliflower rice in a clean tea towel and squeeze out as much water as possible.
- 3
Toast the almond flakes (0.5 cup) in a large skillet over medium heat for 3 to 5 minutes until fragrant and golden. Remove from the skillet and set aside.
- 4
Return the skillet to medium heat and add extra-virgin olive oil (2 tbsp) and garlic cloves (2 clove). Stir for 20 seconds until the garlic is fragrant.
- 5
Add the cauliflower rice, red pepper flakes (1 pinch), and sea salt (0.25 tsp). Sauté for 6 to 10 minutes, stirring occasionally, until the rice is hot and slightly golden.
- 6
Remove from heat and stir in the toasted almonds, parsley (0.5 cup), and lemon juice (1 tbsp). Season with black pepper (1 pinch) and additional salt to taste.
Nutrition Facts
Per portion