Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Makes: 8 half cup servings

Ingredients:

• 1 medium head cauliflower or 16 ounces store-bought cauliflower rice
• 1/2 cup sliced almonds
• 2 tablespoons butter or substitute extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper, to taste
• 3/4 cup chopped fresh herbs like parsley, dill, cilantro, and basil
• 1 tablespoon lemon juice or more to taste

Directions:

1. To turn a head of cauliflower into rice, there are two options. Use a food processor or use a box grater.
2. If using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice.
3. If using a box grater, cut the head of cauliflower into quarters and remove the core. Use the medium-sized holes to grate each quarter into small bits resembling rice.
4. Optional step, for the best cauliflower rice, before cooking, transfer the riced cauliflower to a clean dish towel and press to remove excess moisture.