Cauliflower Rice with Toasted Cashews & Currants

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Such an easy side dish and completely grain-free. Cauliflower is a good source of vitamins, minerals, dietary fiber and even protein. Pair it with any protein or toss in a salad for a well-rounded meal. 

Cauliflower Rice with Toasted Cashews & Currants

  • 2 cups cauliflower rice (I put one small head through the food processor) 
  • 1/4 cup raw cashews • 1/4 cup dried currants
  • 4 shoots green onion, thinly slice
  • 2 - 3 tablespoons parsley, chopped
  • 2 tablespoons olive oil
  • juice from 1/2 lemon
  • sea salt and black pepper to taste

Preheat oven to 350°.

Place raw cashews on a baking sheet, and toast 7 to 10 minutes until golden brown. Remove from oven and allow to cool.

Heat a large skillet over medium heat. Add cauliflower rice, stirring frequently until warmed through. Transfer to a large bowl and add remaining ingredients. Season with sea salt and black pepper and stir to combine.

AppetizerSara McGlothlinComment