Since we started this diet, I had never eaten or imagined eating so much cauliflower in my life. I still learned how to prepare this vegetable properly and I confess that I would eat it like this, as rice, even if I stopped following the keto diet I find it so good. What a great way to add vegetables to our daily diet! I hope you try this recipe.
INGREDIENTS
1 medium-to-large head cauliflower or 16 ounces store-bought cauliflower rice
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
INSTRUCTIONS
If you’re working with a head of cauliflower, cut it into medium chunks (see photo) 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. (See recipe notes if you don’t have a food processor.)
Wrap the cauliflower rice in clean tea towels or paper towels, twist, and squeeze as much water as possible from the rice—you might be surprised by how much water you can wring out.
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 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.
