Cauliflower rice with tomato

Cut the cherry tomatoes (65 g) in half. Then chop the cauliflower florets (280 g) using a blender or grate them.

Heat olive oil (2 tbsp) in a large skillet over medium heat. Add the chopped cauliflower and sauté for about 4 minutes until it becomes soft.

Meanwhile, chop the garlic (2 cloves) and parsley (30 g).

Once the cauliflower is ready, add the garlic, chili flakes (1/4 tsp), sea salt or pink Himalayan salt (1/4 tsp), black pepper (1/4 tsp), parsley, and lemon juice (1 tbsp) to the skillet. Stir all the ingredients together.

Finally, add the halved cherry tomatoes and chopped almonds (40 g), gently mix, and remove from heat.