- 2 Tbsp olive oil
- 2 to 3 cups grated raw cauliflower (use the large holes on a box grater)
- 1/4 cup whole almonds, chopped
- 1 tsp dried rosemary
- 2 tsp grated lemon zest
- Heat oil in a large skillet set over medium heat.
- Add grated cauliflower. Sauté for about 3 minutes.
- Add almonds, rosemary, and lemon zest. Sauté for 2 minutes.
- Season with salt. Serve.