1. Pulse cauliflower florets 2 cups at a time in a food processor until chopped into rice-sized pieces.
2. Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add the cauliflower rice, sprinkle with salt and cook stirring until softened 3-5 minutes. Remove from heat, stir in almonds, herbs and lemon zest.
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 256 (82%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 0mg||0 %|
|Sodium 2.5mg||0 %|
|Potassium 304.4mg||8 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 5.9g|
|Protein 8.3g||12 %|
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Calories per serving: 312
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