Cauliflower rice is your perfect low carbohydrate substitute for rice or couscous. A cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that may protect against cancer. It also contains fiber that may enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients. Featuring fresh Mediterranean flavours, including toasted almonds, lemon and parsley. It’s the perfect light side dish! It’s low carbohydrate, vegan and gluten free, too.
SERVINGS: 4
INGREDIENTS:
1 medium-to-large head cauliflower
½ cup sliced almonds
2 tablespoons extra-virgin olive oil
2 cloves garlic, pressed or minced
Pinch of red pepper flakes (omit if sensitive to spice)
¼ teaspoon fine sea salt
½ cup chopped flat-leaf parsley
1 tablespoon lemon juice
Freshly ground black pepper, to taste
METHOD:
Cut the head of cauliflower into medium chunks. Working in batches, pulse the chunks in a food processor until they’re broken into tiny pieces, just bigger than couscous.
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 10 – 15 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.
ADDITIONAL NOTES:
Leftover rice can be stored in the fridge for 3 days.
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