Mediterranean Garlic Herb Cauliflower Rice

Serving Size: 10

This cauliflower rice dish is packed with fresh Mediterranean flavors, including toasted almonds, lemon, and herbs. It’s the perfect low-carb, keto, vegan, and gluten-free side dish! It’s paleo and whole30 friendly too!

Recipe by: COOKIE+kate

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25

Recipe Serving Size10

Cooking Tools Required

Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

Ingredients

½ cup almonds sliced
1 tablespoon extra virgin olive oil
8 clove garlic minced
30 ounce frozen cauliflower rice slightly defrosted
pinch crushed red pepper omit if sensitive to spice
1 teaspoon Kosher salt or fine sea salt
¼ teaspoon freshly ground black pepper
½ cup Italian parsley chopped
½ cup fresh dill chopped
½ cup fresh cilantro chopped
½ cup fresh mint chopped
2 tablespoon fresh lemon juice or more to taste

Instructions

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 minutes. Transfer the toasted almonds to a bowl to cool.
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, salt, and pepper. Cook, stirring just every minute or so until the cauliflower rice is hot and turning golden in places, about 5 minutes.
Remove the skillet from the heat. Stir in the toasted almonds, parsley, dill, cilantro, mint, and lemon juice. Check seasonings and serve warm.

Reheating Instructions

Leftovers should last, covered in the refrigerator, 3 to 5 days. Reheat in a microwave until it's warm all the way through.

Nutrition