1. In food processor, pulse cauliflower 10 times or to rice-like consistency. (You should have about 4 cups.)

2. In large skillet, melt butter over medium-high heat. Add garlic, onion, almonds and ¼ teaspoon salt; cook and stir 5 minutes or until vegetables are tender and almonds are toasted. Stir in peas, carrots, broth and cauliflower; cover and cook 7 minutes or until cauliflower is tender. Makes about 6 cups.

3. Serve pilaf sprinkled with parsley, if desired.

• 4 g Total Fat
• 1 g Saturated Fat
• 5 mg Cholesterol
• 143 mg Sodium
• 12 g Carbohydrates
• 4 g Fiber
• 5 g Sugars
• 5 g Protein