Healthy Sicilian Cauliflower Rice

1. 1

   Soak the raisins in warm water until plump, about 15 minutes.

2. 2

   Drain and set aside.

3. 3

   Meanwhile, trim the cauliflower florets, cutting away as much stem as possible.

4. 4

   In three batches, break up the florets into a food processor and pulse until the texture resembles that of couscous.

5. 5

   Heat the oil in a large skillet over medium-high heat.

6. 6

   At the first wisp of smoke from the oil, add the onions, and stir to coat.

7. 7

   Continue cooking the onions, stirring frequently, until the edges are golden brown and the onions have softened, about 6 minutes.

8. 8

   Add the almonds, raisins, capers, garlic, lemon zest and red pepper flakes, and cook, stirring, until the almonds are golden, about 3 minutes.

9. 9

   Add the cauliflower to the skillet, and stir to combine.

10. 10

    Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes.

11. 11

    Spoon the cauliflower into a large serving bowl, garnish with parsley and season to taste with salt.

12. 12

    Serve warm.

* Per serving · 4 servings · Values may vary.