2 bags of frozen riced cauliflower

1 bag of fresh french green beans (the skinny ones)

1 large shallot (diced)

2 tablespoon minced garlic

2 tablespoon olive oil

1 pat of butter (if desired)

Salt/Pepper

1/4 teaspoon red pepper flakes

1/4 cup slivered almonds

Zest of 1 lemon

1/4 cup chopped italian parsley

‍

Heat 1 tablespoon olive oil in a large pan. Add shallot and sauté until it starts to become translucent. Add 1 tablespoon minced garlic and sauté both together.

Add two bags of frozen riced cauliflower to the olive oil, shallot and garlic. Stir and cook for 8-10 minutes or until cauliflower starts to crisp slightly. Feel free to add a pat of butter at this point to give it a little more flavor. But, if you are trying to cut calories, you can leave it out. Add salt, pepper and red pepper flakes. Stir and turn heat down to low.

While the riced cauliflower is finishing cooking, grab another pan and add 1 tablespoon of olive oil and 1 tablespoon minced garlic. Sauté. When garlic becomes fragrant, add fresh green beans. Sauté on high heat until green beans become blistered. Add a sprinkle of salt. Turn heat off and allow green beans to cool slightly. Cut crean beans into bitesized pieces and add to riced cauliflower mixture. Stir and continue to heat through.

In a dry pan, add slivered almonds and heat on medium high until almonds become fragrant. Add to to riced cauliflower mixture. Stir and turn heat off.

Add the zest of one lemon and taste to see if you need additional salt or pepper.

Add fresh chopped parsley and serve. (Also great with cubed, grilled chicken.)

‍

‍

‍

‍