Garlic Herb Cauliflower Rice
Garlic Herb Cauliflower Rice is healthy and easy to make, and has amazing flavor.
Servings: 4
Ingredients
- 1 Head Cauliflower Medium, or 16 ounces store-bought cauliflower rice
- 1/2 Cup Almonds sliced
- 2 Tablespoons Butter or extra virgin olive oil
- 2 Cloves Garlic minced
- 1/4 teaspoon Sea Salt fine
- Black Pepper freshly ground, to taste
- 1/4 Cup Parsley fresh, chopped
- 1/4 Cup Dill fresh, chopped
- 1/4 Cup Basil fresh, chopped
- 1 Tablespoon Lemon Juice or more, to taste
Instructions
- Using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice. Do not do all at once or it will be mush and whole in other parts.1 Head Cauliflower
- Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes.1/2 Cup Almonds
- Return the skillet to the burner and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring until fragrant, about 30 seconds.2 Tablespoons Butter, 2 Cloves Garlic
- Add the cauliflower rice, salt, and a few pinches of black pepper. Cook, stirring until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.1/4 teaspoon Sea Salt, Black Pepper
- Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds.1/4 Cup Parsley, 1/4 Cup Dill, 1/4 Cup Basil, 1 Tablespoon Lemon Juice
Notes
Cauliflower rice will keep for 3 days in the refrigerator.
Nutrition
Serving: 0.5cup | Calories: 195kcal | Carbohydrates: 12g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 243mg | Potassium: 598mg | Fiber: 5g | Sugar: 4g | Vitamin A: 797IU | Vitamin C: 79mg | Calcium: 95mg | Iron: 2mg