SAVORY RICED CAULIFLOWER

SAVORY RICED CAULIFLOWER

Serves: 4
Prep Time: 10 minutes
Cook Time: 16 minutes
Ready In: 26 minutes
Accommodates: PHASE 1


This satisfying dish has just the right amount of savory and crunch. Enjoy this riced cauliflower while adhering to an array of diets including vegan, keto, and paleo. 


INGREDIENTS

• 1 large head cauliflower or 16 ounces store-bought cauliflower rice
• ½ cup sliced almonds
• 2 Tbsp olive oil
• 2 cloves garlic,  minced
• 1 orange bell pepper, diced
• 1/2 sweet onion
• 3/4 tsp salt
• 3/4 tsp Italian seasoning
• black pepper to taste
  

DIRECTIONS

1. Cut the cauliflower into medium chunks and discard the stem. Working in batches, pulse the chunks in a food processor until they are broken into small rice-sized pieces.
2. Wrap the cauliflower rice in paper towels. Squeeze as much water out as possible from the rice.
3. Add the olive oil to a large pot. Toast the almonds over medium heat, stirring frequently until fragrant and slightly golden, about 3 minutes. Take care not to burn. Transfer the toasted almonds to a bowl.
4. Return the pot to the heat. Add a bit more olive oil if needed and sauté the garlic, onions and bell pepper.  Cook for about 5 minutes until fragrant and onions are slightly translucent. Add the cauliflower rice, salt, Italian seasoning, and pepper. Stir to combine. Stirring occasionally, cook until the cauliflower rice is hot and slightly golden, about 8 minutes.
5. Remove the pot from the heat. Stir in the toasted almonds and serve hot.