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
-
Pulse cauliflower florets 2 cups at a time in a food processor until chopped into rice-size pieces.
-
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.
© Meredith Corporation. All rights reserved. Used with permission.