Garlic Herb Cauliflower Rice

YOU WILL NEED

• 1 medium head cauliflower or 16 ounces store-bought cauliflower rice
• 1/2 cup sliced almonds
• 2 tablespoons butter or substitute extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper, to taste
• 3/4 cup chopped fresh herbs like parsley, dill, cilantro, and basil
• 1 tablespoon lemon juice or more to taste

DIRECTIONS

MAKE CAULIFLOWER RICE

1. To turn a head of cauliflower into rice, there are two options. Use a food processor or use a box grater.
2. If 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 (see photo above).
3. If using a box grater, cut the head of cauliflower into quarters and remove the core. Use the medium-sized holes to grate each quarter into small bits resembling rice.
4. Optional step, for the best cauliflower rice, before cooking, transfer the riced cauliflower to a clean dish towel and press to remove excess moisture.

MAKE HERBED CAULIFLOWER RICE

1. 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. Keep a close eye on the nuts since they do toast quickly. Transfer the toasted almonds to a bowl and save for later.
2. Return the skillet to the heat and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring it around the pan, until fragrant, about 30 seconds.
3. Add the cauliflower rice, salt, and a few grinds of black pepper. Cook, stirring every once and a while, until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
4. Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds. Taste then adjust with additional salt, pepper or lemon juice.

ADAM AND JOANNE'S TIPS

• Leftovers should last, covered in the refrigerator, 3 to 5 days. Uncooked cauliflower rice can be stored in freezer bags and frozen 1 to 2 months.
• Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
• If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
• This Recipe adapted from >>>> Click Here

NUTRITION PER SERVING: Serving Size 1/2 cup / Calories 94 / Total Fat 6.5g / Saturated Fat 2.3g / Cholesterol 8.3g / Sodium 222.7mg / Carbohydrate 8g / Dietary Fiber 2.9g / Total Sugars 1.8g / Protein 3.4g