Step 1

If using a head of cauliflower, break into florets and pulse in a food processor in batches until you have rice sized pieces. Using a clean dish towel, place rice in center of towel and wring out any excess moisture.

Step 2

Toast the almonds in a small skillet over medium heat stirring continuously until lightly golden (about 1-2 minutes). Set aside.

Step 3

Heat the olive oil in a large skillet over medium-low heat. Add the scallion whites and cook until soft and fragrant (about 2 minutes).

Step 4

Add the riced cauliflower and salt and stir to combine.  Cook, stirring occasionally, until most of the moisture has evaporated (4-5 minutes).

Step 5

Add the frozen peas and continue to cook until warmed through and rice is fluffy but not browned.

Step 6

Remove cauliflower rice from the heat and stir in reserved scallion greens, parsley, mint and lemon zest.

Step 7

Transfer to serving dish, top with toasted almonds and serve with lemon wedges on the side.