Pulsing cauliflower in the food processor yields an uncanny, 100-percent-good-for-you alternative to rice. Our version has Middle Eastern-inspired flavorings, but you can make a plain version by sauteing the ground cauliflower in a bit of oil and seasoning with salt.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Cut cauliflower into florets. Working in batches, pulse florets in a food processor* until they resemble large rice kernels; set aside.

  • Cook almonds in hot oil in a large nonstick skillet over medium heat for 2 to 3 minutes or until beginning to brown, stirring constantly. Add onion, garlic, salt and pepper; cook and stir for 2 minutes more or until onion is tender and garlic is fragrant. Add cauliflower and raisins; increase heat to medium-high. Cook and stir for 8 to 10 minutes or until just tender.

  • Remove from heat. Squeeze one lemon half over the cauliflower mixture and stir in parsley. Serve hot, room temperature or chilled as a salad, with extra lemon wedges as a garnish, if you like.


*No food processor? Just use a box grater. (You’ll need to cut any large pieces that fall on the board with a knife.)

Nutrition Facts

91 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 114 mg sodium. 512 mg potassium; 13 g carbohydrates; 4 g fiber; 6 g sugar; 4 g protein; 0 g trans fatty acid; 81 IU vitamin a; 73 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 86 mcg folate; 0 mcg vitamin b12; 48 mg calcium; 1 mg iron;