Roasted Almond and Cauliflower Rice Pilaf
Transform cauliflower rice into a hearty side dish with roasted almonds, fresh herbs, and a hint of garlic. This flavorful pilaf is a perfect partner for any Whole30 main course, offering a nutty crunch and aromatic zest while remaining gluten-free and keto-friendly.
Prep time: 15 minutesCook time: 10 minutesServes: 4
Ingredients
1 large head of cauliflower, cut into florets
2 tablespoons olive oil
1 cup sliced almonds
3 cloves garlic, minced
1 small onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a food processor, pulse the cauliflower florets until they resemble the texture of rice.
3. On a baking sheet, spread the sliced almonds and roast for 5-7 minutes until golden brown, then set aside.
4. In a large skillet, heat olive oil over medium heat. Add the onion and cook for 3-4 minutes until soft.
5. Stir in the garlic and cook for another minute until fragrant.
6. Add the cauliflower rice, salt, and pepper to the skillet and cook for 5-7 minutes, stirring occasionally until the cauliflower is tender.
7. Remove from heat and mix in the roasted almonds, fresh parsley, and lemon juice.
8. Serve warm as a side dish.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a skillet over medium heat for 3-5 minutes, stirring occasionally, until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
