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.