The most popular post on this blog as of today is by far the “Spicy Fried Cauliflower Rice” post…
…so I thought that maybe it’s about time to give you some more ideas on how to season your cauliflower rice to make it more interesting.
That being said, it’s highly likely that different variations of cauliflower rice recipes will be posted every now and then in the future, and I hope they’ll be inspiring for you! :)
Personally, I think cauliflower rice is the perfect paleo side dish since you can easily season it to accompany the flavors of what you serve it to, rather than just serve it as a “boring” filler, with the potential to lift the entire meal to another level of experience!
Today’s recipe is seasoned with lemon and almonds which gives it a freshness along with a slightly crunchy texture, and goes great with e.g. most chicken dishes.
• 1 Cauliflower head, grated into “rice” over the coarse side of a grater.
• 3 1/2 oz (100 g) almonds, roughly chopped.
• 1 Lemon, zest and juice.
• Crushed Black Pepper, to taste.
• 1 tbsp Coconut Oil.
• 2 tbsp extra virgin Olive Oil.
Heat the coconut oil in a large frying pan.
Add the riced cauliflower, season with a bit of crushed black pepper and let fry for five minutes or so while stirring occasionally.
Then add the lemon juice, stir a bit, and keep frying for about another five minutes.
Add the chopped almonds and most of the lemon zest, stir again to mix it all up, then remove the pan from the heat and drizzle the olive oil over it.
Give it one last stir before serving, and serve with the rest of the lemon zest sprinkled on top as garnish.