Nutritional Information
6 Servings
2/3 cup
| Calories | 114 |
| Carbohydrates | 7g |
| Fat | 9g |
| Saturated Fat | 1g |
| Mono Fat | 7g |
| Protein | 3g |
| Cholesterol | 0mg |
| Dietary Fiber | 3g |
| Potassium | 361mg |
| Sodium | 227mg |
Ingredients
6 cups cauliflower florets (about 1 head)
3 tablespoons extra-virgin olive oil
2 cloves garlic , minced
½ teaspoon salt
¼ cup asted sliced almonds
¼ cup chopped fresh herbs, such as chives, parsley, cilantro and/or basil
2 teaspoons lemon zest
Instructions
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Pulse cauliflower florets 2 cups at a time in a food processor until chopped into rice-size pieces.
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Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add the cauliflower rice, sprinkle with salt and cook, stirring, until softened, 3 to 5 minutes. Remove from heat. Stir in almonds, herbs and lemon zest.
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