Cauliflower rice with toasted almonds, veggies and basil

This dish seriously tastes as good {if not better} than eating real rice, pasta or any carbs. I swear!! I buy the cauliflower rice that comes prepackaged at the store, most stores sell it now, but you can make it yourself by just cutting the florets off the cauliflower and pulsing them in a food processor until rice-like texture.

RECIPE TUNES (because everything is always better with music)
Crazy by Lost Frequencies & Zonderling • Line of Sight by ODESZA • It’s Strange (feat. K.Flay) by Louis The Child

INGREDIENTS

• 2 12 oz packages Cauliflower rice (prepackaged at the store or buy one large head of cauliflower) • See image at the bottom of the recipe to see the cauliflower rice I buy.
• 1 Small can (14 oz.) of chicken stock: reduced sodium recommended. If you have the boxed chicken stock in your pantry which is typically 32 oz. just use it moderately, about 4-6 oz to start (which is half to 3/4 a cup) and save what is left in the fridge for other cooking.
• 1/4 cup Olive Oil
• 1-2 Lemons
• Kosher Salt
• Black Pepper
• 1 6 oz. package/bag of slivered almonds (see picture at bottom)
• 1 large shallot or 1 small onion diced
• 1 bunch fresh basil
• Veggies of your choice to roast and mix in.
  I recommend using any (or even all) of the following:
  (You can never have too many veggies)
  • Asparagus (1 small bunch/approx. 10)
  • Tri colored peppers (1 orange, 1 yellow, or 1 red)
  • Brussel Sprouts (small bag or bunch, approx. 10)
  • Sweet potatoes (1-2 small)
  • Mushrooms (1 container of any variety)
  • Onion (any variety, 1 medium)
  • Optional: Red Pepper flakes if you like heat.

LETS COOK!

1. Start by toasting your almond slivers to get a golden brown color. Set these aside when they are done.

2. Cut all of the veggies you chose to add into bite-sized pieces, toss them in olive oil along with a big pinch of salt and pepper and place them all on a cookie sheet that is covered in foil. Spread the veggies out as well as you can so they roast evenly. (Typically I use yellow and orange peppers, white or red onion, asparagus and Brussel sprouts but truly any veggies you like will work and you can use as many or little as you like.)

3. Broil the veggies (use the high setting if your oven has hi and low) for about 10-15 min or until they have charred edges. (You may want to stir them once while roasting under your broiler.) When veggies are done set them aside.

3. Put some olive oil (enough to coat the pan, I say about 1/4 cup) in a deep pan that has a lid.

4. Add one large finely diced shallot or small diced onion and cook it in the oil until it starts to get
translucent

5. Add in your cauliflower rice (1 to 2 packages depending on how big they are?) 3 or so pinches of kosher salt, 2-3 pinches of black pepper, and a small amount of chicken stock, about 1/2 cup. (The stock is so you don’t need to use a lot of oil. It is much healthier this way and adds flavor too.) Cover and cook on med/high for about 10 min. stirring occasionally.

6. When “rice” is cooked add your almond slivers into “rice” (I use a large package of almond slivers because it adds really great texture/crunch and flavor)

7. Add your veggies and mix everything well then cover and cook on medium/low until most of the moisture is cooked out.

8. Squeeze your lemon on top of everything getting as much juice into the mixture as you can and stir everything together. Taste it once stirred well and add more salt, pepper or lemon juice if needed.

9. Chop your basil and sprinkle it on top before serving.

10. Add red pepper flakes if you like it spicy.

INGREDIENT VISUALS

Here’s an image of what the cauliflower rice I buy looks like at the store.