Ingredients
Scale
- 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.