Cauliflower is coarsely grated into the consistency or rice and then toasted in a paprika oil and tossed with spicy ham and almonds.
| Level: | Easy |
| Total: | 30 min |
| Active: | 5 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon smoked sweet paprika
- 1 head cauliflower (about 1 1/2 pounds)
- 1/2 cup chopped serrano ham
- 1/4 cup toasted sliced and skin-on almonds
- 1 tablespoon freshly squeezed lemon juice, plus lemon wedge for garnish
- Kosher salt and freshly ground black pepper
Instructions
- Stir the olive oil and paprika together in a small bowl and microwave until fragrant, about 30 seconds. Grate the cauliflower on a box grater (or pulse in a food processor until coarsely ground). Toast the cauliflower in the paprika oil (discard any paprika from the bottom of the bowl) in a large nonstick skillet, stirring occasionally, over medium-high heat until browned, about 15 minutes. Fold in ham, almonds and lemon juice. Season with salt and freshly ground black pepper. Garnish with a lemon wedge.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 192 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 12 mg |
| Sodium | 523 mg |
| Serving Size | 1 of 4 servings |
| Calories | 192 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 12 mg |
| Sodium | 523 mg |