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If using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower breaks down into tiny bits that resemble rice.
If using a box grater, cut the head of cauliflower into quarters and remove the core. Use the medium-sized holes to grate each quarter into small bits resembling rice.
For the best cauliflower rice, transfer the riced cauliflower to a clean dish towel and press to remove excess moisture before cooking.
Add the almonds to a large skillet over medium heat. Stir them around the pan until they are fragrant and lightly toasted, about 3 minutes. Keep a close eye on the nuts since they do toast quickly. Transfer the toasted almonds to a bowl and save for later.
Return the skillet to the heat and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring it around the pan, until fragrant, about 30 seconds.
Add the cauliflower rice, salt, and a few grinds of black pepper. Cook, stirring occasionally, until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
Take the skillet off the heat and stir in the fresh herbs, lemon juice, and toasted almonds. Taste and adjust with additional salt, pepper, or lemon juice.