Mediterranean Cauliflower Rice
Sautéed cauliflower, asparagus, and garlic combined with toasted almonds, chopped parsley, lemon juice, red pepper flake, and sea salt. Mediterranean Cauliflower Rice is the perfect side dish to pair with a protein of your choice.
Servings 3
Calories 209kcal
Equipment
- Frypan
- Cutting Board
- Chef knife
Ingredients
- 1 large head of cauliflower or 16 oz bag of riced cauliflower
- ¼ cup almonds, chopped I use a food processor to chop them
- 2 cloves garlic, minced
- 1 tbsp avocado oil
- 1 cup asparagus, chopped in 1 inch pieces
- 2 pinches red pepper flake or to taste
- ½ tsp sea salt
- 1 ½ tbsp lemon, juiced
- ½ cup parsley, chopped
Instructions
- Place a frypan over medium heat and toast the chopped almonds for 3-4 minutes. Stir frequently because this process happens quickly and to avoid burning them. Place the toasted almonds in a bowl to the side.
- Return the frypan to the medium heat, add the avocado oil and garlic. Let the garlic become aromatic and add the cauliflower rice, asparagus, red pepper flake and sea salt. Combine the mixture and cover. Stir occasionally and cook for about 8 minutes or until the cauliflower starts to turn golden.
- Take the frypan off the heat. Add the lemon juice, parsley, almonds and mix together.
Notes
Macros per serving (this recipe yields 3 servings): 9g carbohydrates, 10g fat and 5g protein