Wash the cauliflower thoroughly; remove leaves and stem. Cut into florets and rice in a food processor or using a box grater until it resembles grains.

Heat a skillet over medium heat; toast sliced almonds for about 3-5 minutes until golden brown. Remove from skillet and set aside.

In the same skillet, add olive oil and sauté minced garlic for about one minute until fragrant.

Stir in riced cauliflower and cook for around five minutes until tender but still slightly crunchy.

Mix in toasted almonds, chopped parsley, and mint. Stir well to combine all ingredients.

Serve warm as a side dish or light main course.