Not only is cauliflower low-calorie and low-carb, it’s also bursting with immune-supporting vitamin C.

Ingrendients:

• ½ cup sliced almonds
• 1 head cauliflower, riced or store-bought cauliflower rice
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• ¼ teaspoon sea salt
• ½ cup flat-leafed parsley, chopped
• 1 tablespoon lemon juice
• Freshly ground pepper, to taste

Directions:

1. Toast the almonds in a large skillet over medium heat, stirring frequently until golden. Transfer to a bowl and set aside.
2. In the same skillet, heat the oil. Add the cauliflower rice, garlic, and salt, stirring to combine. Cook, stirring occasionally for 6-8 minutes or until the cauliflower is golden and tender.
3. Remove the skillet from the heat and stir in the almonds, parsley, lemon juice, and pepper.
4. Adjust seasonings to taste. Serve warm.