1/4 cup slivered almonds 1 small head cauliflower 1 tbsp unsalted butter 1 tbsp olive oil 2 tbsp chopped yellow onion 1/4 tsp minced fresh garlic 1 cup chicken broth 1 tsp chopped fresh parsley 2 bay leaves 1/2 tsp tumeric 1/2 tsp kosher salt 1/4 tsp black pepper
Place the slivered almonds in a large skillet over medium heat to toast. Shake the pan every 30 seconds or so to redistribute almonds, just until they are golden brown and smell fragrant, about 4 to 5 minutes. Remove almonds from pan and set aside.
Using the largest holes of a cheese grater, grate the head of cauliflower (as you would cheese). A food processor with a grating blade will also work. Heat the butter and oil in a large skillet over medium-high heat.
Add the onion, garlic, and grated cauliflower to the skillet and sauté for 2 minutes, stirring constantly.
Add the chicken broth and all remaining ingredients, and simmer for about 9 minutes, stirring occasionally, until cauliflower is tender. Stir in toasted almonds and serve with a slotted spoon.
Helpful Hints It’s completely normal for there to be extra liquid in the pan when this is finished. Use a slotted spoon to drain it as you serve.
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