Cauliflower Rice with Toasted Almonds

Ingredients

10-12 oz frozen cauliflower rice

½ cup slivered almonds

2 tablespoons olive oil

2 cloves crushed garlic

½ cup chopped fresh cilantro

Juice from 1 lemon

¼ teaspoon fine sea salt

⅛ tsp red pepper flakes

⅛ tsp black pepper

284–340 grams frozen cauliflower rice

57 grams slivered almonds

2 TBSP (30 ml) olive oil

2 cloves crushed garlic

30 grams chopped fresh cilantro

Juice from 1 lemon

¼ tsp (1.25 ml) fine sea salt

⅛ tsp (0.625 ml) red pepper flakes

⅛ tsp (0.625 ml) black pepper

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Dietary Therapies

SCD

mSCD

IBD-AID P3

MED

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Soy Free

Heat the frozen cauliflower rice in the microwave for half the time indicated on package (until thawed but not hot).
Preheat a large skillet on medium, then add the almonds, stirring until lightly browned.
Remove the almonds from the skillet and set aside.
Add the olive oil to the skillet.
Add the garlic to the skillet and cook until fragrant (about 30 seconds).
Add the thawed cauliflower rice to the skillet and turn the heat up to medium high.
Cook the cauliflower until it just starts to brown in spots. Do not overstir as this will prevent browning.
Add the parsley, lemon juice, salt, pepper, and red pepper flakes and stir over heat for a few minutes.
Serve warm.