Begin by preheating the oven to around 250 degrees fahrenheit. Spread the almonds onto a baking sheet and place them in the oven for about 5 minutes, make sure they do not burn. Once toasted, remove them from the oven and add them to a food processor. Chop the almonds and set them aside.
Next, in a medium pan heat the coconut oil and toss in the chopped onion, garlic, and celery. Cook for about 5 minutes until the onions become translucent. Add in the almonds, cauliflower rice (refer to recipe), sage, thyme, salt, and pepper.
Cook the combination for about 7 to 10 minutes or until rice is tender. Toss with parsley and serve hot. Enjoy.