Cauliflower rice with tomato
A source of vitamins C and K, fiber, and antioxidants, this dish supports heart health and the immune system. The delicate flavor of cauliflower and the freshness of tomatoes create a harmonious combination, perfectly suited for a light lunch or side dish.
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.
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