If you're searching for a low-carb and flavorful alternative to traditional rice, look no further than garlic and herb cauliflower rice. This simple yet delectable dish is a perfect way to enjoy the lightness of cauliflower while infusing it with the aromatic flavors of garlic and herbs. Bursting with health benefits and culinary versatility, cauliflower rice has gained popularity as a go-to side dish or base for a variety of meals. Whether you're following a specific dietary plan or simply looking to add more vegetables to your plate, this garlic and herb cauliflower rice recipe will elevate your taste buds and leave you craving more. Get ready to savor the fragrant blend of garlic and herbs while enjoying the light and fluffy texture of cauliflower. Let's dive into this irresistible recipe and discover a new favorite among your healthy culinary creations.
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You Will Need
- 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
- To turn a head of cauliflower into rice, there are two options. Use a food processor or use a box grater.
- 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 (see photo above).
- 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.
- Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. Keep a close eye on the nuts since they do toast quickly. Transfer the toasted almonds to a bowl and save for later.
- Return the skillet to the heat and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring it around the pan, until fragrant, about 30 seconds.
- Add the cauliflower rice, salt, and a few grinds of black pepper. Cook, stirring every once and a while, until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
- Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds. Taste then adjust with additional salt, pepper or lemon juice.
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