Cauliflower rice

Ingredients:

• 2 small heads of cauliflower, separated into florets, discarding the firm stems (about 8 cups of florets)
• 3 tbsp. l. olive oil
• 1 bunch green onions, chopped, white and green parts separated
• 1/4 cup sliced ​​almonds
• 1/4 cup chopped parsley

Preparation:

1. In a food processor, pulse the cauliflower until it forms coarse crumbs the size of a grain of rice (see Note). You should get 6–7 cups of cauliflower rice.
2. Heat olive oil in a large skillet over medium-high heat. Add the white parts of the onion and cook until lightly golden, about 2 minutes. Add the cauliflower, 1 teaspoon of salt, and a pinch of black pepper. Stir to coat the cauliflower completely with oil. Cover and cook, stirring occasionally, until the cauliflower is tender but still crisp, 6 to 7 minutes.
3. Meanwhile, in a small skillet over medium heat, toast the almonds, stirring constantly, until golden brown, about 3 minutes.
4. Remove the cauliflower from the heat and stir in the green onions, parsley, and toasted almonds. Transfer to a large bowl and serve.
   
   
   Note.
   
   To ensure the cauliflower is finely chopped, fill the food processor bowl no more than halfway with florets. Depending on the size of your bowl, you'll need to divide the cauliflower into approximately 5 portions.