Mediterranean Cauliflower Rice

Ready in 35 minutes 
Calories 193 kcals per serving 



  • 1 medium-to-large head cauliflower
  • ½ cup sliced almonds
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • Pinch of red pepper flakes (optional) 
  • ¼ teaspoon fine sea salt
  • ½ cup chopped flat-leaf parsley
  • 1 tablespoon lemon juice
  • Freshly ground black pepper, to taste


  1. Cut the Cauliflower into medium chunks, and discard the core.
  2. Working in batches, pulse chunks in a food processor until they’re broken into tiny pieces, slightly larger than couscous.
  3. Wrap the cauliflower rice in a clean tea towels or paper towels, twist, and squeeze as much water as you can get out from the rice. 
  4. Toast almonds in a large pan over medium heat, stirring frequently, until they start to turn golden on edges, about 3 to 5 minutes. Then, transfer the toasted almonds to a bowl to cool down. 
  5. Return the pan to the heat and add olive oil and garlic.
  6. Cook until the garlic is fragrant, about 10 to 20 seconds. Add cauliflower rice, red pepper flakes and salt, and stir to combine.
  7. Stirring every minute or so, until the cauliflower rice is hot and turning golden, about 6 to 10 minutes.
  8. Remove pan from the heat. Stir in the toasted almonds, parsley and lemon juice. Season to taste with salt and pepper. 

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