Chicken Flavored Riced Cauliflower with Slivered Almonds - like a low carb version of Rice-A-Roni

We were having oven baked wings for dinner with this Riced Cauliflower Side Dish - Yum!

Although I don't follow a Paleo plan of eating, many Paleo recipes overlap with regular low carb & sugar free.  I've been a fan of Dana Carpender's original low carb cookbook from years and years ago (2002 I think), although I didn't have the budget to purchase her original cookbook until later - probably around 2004 or 2005 maybe?  It was really a struggle to eat low carb and sugar free from 2002-2010 when it got to be a little more mainstream and more products and recipes were available.  (When I first started there weren't even sugar substitutes available to purchase except for the chemically ones like Equal and Sweet N' Low!  I remember I when I was able to order Splenda online from Canada for the first time... not my sweetener of choice now but back then there was nothing 'easy' about cooking or baking this way.)

Although I don't follow Paleo (I love cheese, cream and other dairy products!) I saw Dana's Paleo book and decided to purchase it, knowing I should be able to find a few recipe ideas in it - at least to help brainstorm 'ideas' to make even if I don't follow the recipe - because honestly it's RARE I follow anyone's recipe.  I usually read 4-5 different similar recipes and make up my own.  When I saw this Paleo Chicken Almond Rice-a-Phony recipe it was perfect timing as I was looking for a new idea to use my riced cauliflower in.

If you want to pick up the book as well, my version is based on her version found in: 500 Paleo Recipes

Chicken Flavored Riced Cauliflower with Slivered Almonds

1/2 head cauliflower, shredded with an S-blade to 'rice' it
1/4 c slivered or sliced raw almonds
2 t coconut, olive or almond oil
1 bunch scallions, sliced
1/4 c fresh, chopped parsley or 2 T dried
1 1/2 T Tone's Chicken Base

Steam the cauliflower in the microwave for about 4 minutes.  You want it to remain crisp enough to double for 'rice'.  In a skillet, place the oil, heat to medium high and add the almonds.  As the almonds start to brown, be sure to stir them or they will burn quickly when you aren't watching.  Add the cauliflower when the almonds turn golden; add the scallions and parsley along with the chicken base flavoring.  Stir until the chicken base is all mixed in.  Serve along with your dinner!

This makes about 3-4 servings.  If you make it as 3, it will be about 8 carbs with 3 for fiber, resulting in a carb count of about 5 g.

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