Mediterranean Cauliflower Rice
Cauliflower rice has become a staple in our home as I’m sure it has in many others. It tastes great, cooks quickly, and curbs any kind of rice craving. There are times when plan old cauliflower rice gets boring, or doesn’t quite go with a specific dish.
This Mediterranean Cauliflower Rice is a great way to make even those that don’t like, or think they don’t like, cauliflower rice change their opinion. It’s still super quick to make, but adds a little bit of flavor to the otherwise plain taste. My favorite part is the crunch and nuttiness from the almonds.
Mediterranean Cauliflower Rice
Ingredients
- 16 oz cauliflower rice (about one head of cauliflower, riced)
- ½ cup almonds, crushed, sliced, or slivered will all work
- 2 tablespoons avocado oil
- 2 cloves garlic, minced or pressed
- ½ teaspoon pink Himalayan salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ teaspoon red pepper flakes, optional
- ½ lemon, juiced
- ¾ cup parsley, roughly chopped
Instructions
- If starting with a full head of cauliflower, cut into chunks and place in food processor in batches until a rice consistency is reached.
- Heat a large pan over medium heat and toast the almond until golden, about 5 mins. Transfer the toasted almonds to a bowl and set aside.
- In the same pan used for the almonds, heat the oil over medium-high heat. Add the garlic and cook for 10 seconds, or until fragrant. Add the cauliflower rice, salt, pepper, and red pepper flakes. Cook for about 6-8 minutes.
- Remove from heat
- and stir in the lemon juice, almonds, and parsley. Taste and season with additional salt and pepper, if needed.
