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Mediterranean Cauliflower Rice
This cauliflower rice recipe features fresh Mediterranean flavors, including toasted almonds, lemon and parsley. It's the perfect light side dish! It's low carb, vegan and gluten free, too. Recipe yields 4 modest side servings.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●skillet
- ●bowl
📝 Preparation Steps
1
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.)
2
Wrap the cauliflower rice in a clean tea towel 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.
3
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.
4
Return the skillet to the 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.
garlic, pressed or minced2 cloves
5
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.
lemon juice1 tablespoon
Nutrition Facts
calories
193 calories
fat Content
15 g
fiber Content
5.2 g
sugar Content
3.5 g
sodium Content
181.1 mg
protein Content
6.7 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
11.6 g
saturated Fat Content
1.7 g
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