Cauliflower rice is a godsend for those on a healthy diet. Similar in appearance to rice or couscous, this vegetable side dish is much healthier with fewer calories, fewer carbs and sugars, and more fiber. It goes well with meat dishes, and by itself, it turns out to be very tasty when mixed with herbs and fried almonds. Also, cauliflower rice is a great way to introduce a healthy vegetable into the diet of children who, to put it mildly, do not like it. Mix it in half with regular boiled rice and serve as a side dish. Little fastidious will hardly notice that not all the rice on the plate is real.

Summary

Ingredients

• 2 small heads of cauliflower, disassembled into inflorescences, discard strong legs (about 8 tablespoon. Inflorescences)
• 3 tbsp olive oil
• 1 bunch green onions, chopped, separate white and green parts
• 0.25 Art. chopped almonds
• 0.25 Art. chopped parsley

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Instructions

1. Grind the cauliflower in a food processor to a coarse crumb the size of a grain of rice (see Note). You should get 6 – 7 tablespoon. cauliflower rice.
2. Heat olive oil in a large skillet over medium-high heat. Sprinkle in the white onion pieces and cook until light golden brown, about 2 minutes. Add cauliflower, 1 teaspoon. salt and some black pepper. Stir until the cabbage is completely covered with oil.
3. Cover and cook, stirring occasionally, until kale is tender but still crumbly, 6 to 7 minutes.
4. Meanwhile, in a small skillet over medium heat, stir-fry the almonds, stirring constantly, until golden brown, about 3 minutes.
5. Remove the cauliflower from the stove and stir in the green onions, parsley, and toasted almonds. Transfer to a large bowl and serve.

Enjoy your meal!