Directions
If you’re working with a head of cauliflower, cut it into medium chunks and discard the core.
Working in batches, pulse the chunks in a food processor until they’re broken into tiny pieces, just bigger than couscous. Otherwise use a grater and try get an even consistency.
Wrap the cauliflower rice in clean tea towels, twist and squeeze as much water as possible out from the rice—you might be surprised by how much water you can wring out. This is an important part as the less watery the toastier and nuttier it will be.
Toast the almonds in a large skillet over medium heat, stirring frequently (careful, or they’ll burn), until they’re fragrant and starting to turn golden on the edges, about 3 to 5 minutes.
Transfer the toasted almonds to a bowl to cool.
Return the skillet to the heat and add the coconut oil and garlic. Cook while stirring until the garlic is fragrant, about 10 to 20 seconds.
Add the cauliflower rice, Cayenne pepper and Veggie seasoning, and stir to combine. Cook, stirring just every minute or so, until the cauliflower rice is hot and turning golden in places, about 6 to 10 minutes.
Remove the skillet from the heat. Stir in the toasted almonds, parsley and lemon juice. Season to taste if necessary.