How To Make Mediterranean Cauliflower Rice
Upgrade your cauliflower rice by adding Mediterranean flavors. This recipe use special blend of herbs and spices to make cauliflower a tasty side dish.
Serves:
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
Instructions
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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.
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Wrap the cauliflower rice in a clean tea towels or paper towels, twist, and squeeze as much water as possible from the rice.
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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.
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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.
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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, .
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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.
Nutrition
- Calories: 204.00kcal
- Fat: 16.15g
- Saturated Fat: 1.81g
- Trans Fat: 0.00g
- Monounsaturated Fat: 10.64g
- Polyunsaturated Fat: 2.98g
- Carbohydrates: 12.13g
- Fiber: 5.36g
- Sugar: 3.54g
- Protein: 6.75g
- Sodium: 190.63mg
- Calcium: 93.42mg
- Potassium: 592.37mg
- Iron: 1.81mg
- Vitamin A: 32.35µg
- Vitamin C: 76.74mg
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