| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 small heads cauliflower, broken into florets, tough cores discarded (about 8 cups florets)
- 3 tablespoons extra-virgin olive oil
- 1 bunch scallions, chopped, white and green parts separated
- Kosher salt and freshly ground black pepper
- 1/4 cup sliced or slivered almonds
- 1/4 cup chopped fresh Italian parsley
Instructions
- Pulse the cauliflower florets in a food processor in several batches to make coarse crumbs, about the size of rice (see Cook’s Note). You should have 6 to 7 cups of riced cauliflower.
- Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the scallion whites and cook until wilted and slightly golden, about 2 minutes. Add the riced cauliflower, 1 teaspoon salt and a few grinds of black pepper; stir to coat the cauliflower in the oil. Cover and cook, stirring occasionally, until the cauliflower rice is tender but the pieces are still separate, 6 to 7 minutes.
- Meanwhile, toast the almonds in a small skillet over medium heat until golden, tossing frequently, about 3 minutes. Set aside.
- Remove the cauliflower from the heat and stir in the scallion greens, parsley and toasted almonds. Transfer to a large bowl and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 116 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 282 mg |
Reviews
This recipe is an absolute winner! I just purchased cauliflower rice in the fresh vegetable section of my local supermarket instead of pulsing heads of cauliflower. Made it for my family and they loved it. Definitely a flavorful swap for rice as we’re trying to eat a little better these days. This recipe will be in heavy rotation in our house.
Delicious
Thank you for this recipe! First time eating cauliflower rice & this was delicious & so easy to make! Didn’t have almonds & had to use pecans instead. Still delicious!
I love it. I suggest adding lemon juice for a little flavor!
Love it
Followed recipe but added red and yellow pepper with the scallions for more flavor. Was a great alternative to rice. Served with Salmon and salad. Will make again
I forgot the parsley but it was still great! I used chicken broth instead of oil. It was such a great rice replacement!
I also added a little grass fed butter (didn’t see someone else tried it first!) – so delicious! Texture was more like couscous, but it made a wonderful side dish with my roast pork loin. I cut the recipe in half and it was more than enough for 3 – 4 people.
Definitely not like rice (more like couscous) but a wonderful, satisfying, and healthy side dish.
Great texture with cauliflower and slivered almonds. I added 1 Tablespoon butter to the olive oil. Definitely a keeper.