About
I love the flavors in this dish. The toasted almonds add a nice crunch to the otherwise, simple cauliflower rice. The rice is sautéed with the pale parts of the green onion and topped with more scallions and toasted coconut flakes.
Ingredients
- 2 teaspoon coconut oil
- ½ cup whole natural almonds by great value
- 12 ounce cauliflower rice
- ⅛ teaspoon coarse kosher salt by morton
- 2 large scallions
- 2 tablespoon unsweetened toasted coconut flakes by let's do organic
- ¼ teaspoon coarse kosher salt by morton
Instructions
- Heat a medium sized nonstick skillet over medium-high heat. Add coconut oil and heat until melted. Add almonds, turn heat to low and toast for 1-2 minutes. Add ⅛ tsp kosher salt.
- Chop the scallions and add the pale parts to the almonds and stir for 30 seconds. Add the cauliflower rice and remaining salt. Cook until rice is heated thoroughly.
- Top with green parts of the scallion and toasted coconut flakes.
Nutrition Facts
- Servings: 4
- Calories: 142.2kcal/594.8kJ (per serving)
- Fat: 11.3g (per serving)
- Carbs: 8.1g (per serving)
- Protein: 5.0g (per serving)
