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I’ve been crazy busy at work lately and under more stress than usual. It’s been temping to just pick up take-out or whip up classic comfort food like macaroni or grilled cheese at the end of the work day. To avoid falling into an unhealthy, rut I decided to give cauliflower rice a try. My expectations were low but I found it’s really quite good. I’ve been making all kinds of quick one-pot curry, jambalaya, and Italian style dishes with it. This tomato cauliflower rice dish is one of my favorites so far. It’s healthy, delicious and great for your waistline. I’ve lost a few pounds since the start of my cauliflower rice kick which is great because I’m headed to the beach next month for a well earned break!
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Tomato Cauliflower Rice
Ingredients
- 1 small head cauliflower, shredded into rice
- 3 tbsp olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 tsp fennel seed
- 1 tsp crushed red pepper
- zest 1 lemon
- 2 tbsp tomato paste
- 1 28 oz can whole tomatoes
- few sprigs fresh thyme (or 1 tsp dried)
- chopped basil and parmesan for garnish (optional)
Instructions
- Cut the cauliflower into pieces small enough to fit into food processor. Shred into rice using shredding attachment. Here’s a detailed instruction guide if needed.
- Heat the olive oil in a large skillet. Add onion and cook for 5 minutes over medium. Add garlic, fennel seed and red pepper. Cook two minutes and then add the tomato paste, thyme, and lemon zest.
- Hand crush the whole tomatoes and add them to the pan with their juices. Simmer uncovered 15 minutes. Adjust seasonings if needed.
- Add cauliflower rice to pan. Cover and cook 5 minutes. Stir the mixture to combine and cook another 5 minutes. Serve with parmesan and fresh herbs.
