Ingredients
1cauliflower headmedium-to-large size
½cupalmondssliced
2tbspextra-virgin olive oil
2garlic clovespressed or minced
pinch of red pepper flakesadjust to your spice preferences
¼tspfine sea salt
½cupflat-leaf parsleychopped
1tbsplemon juice
black pepperfreshly ground, to taste
Preparation
If you’re working with a head of cauliflower, cut it into medium chunks and discard the core. Working in batches, pulse the chunks in a food processor with the S-blade until they’re broken into tiny pieces, just bigger than couscous.
Wrap the cauliflower rice in a clean tea towels or paper towels, twist, and squeeze as much water as possible from the rice.
Toast the almonds in a large skillet over medium heat, stirring frequently, for about 3 to 5 minutes until they’re fragrant and starting to turn golden on the edges. 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 for about 10 to 20 seconds until the garlic is fragrant.
Add the cauliflower rice, red pepper flakes and salt, and stir to combine. Cook, stirring just every minute or so, for about 6 to 10 minutes until the cauliflower rice is hot and turning golden in places, .
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.
