Tomato Cauliflower Rice #SundaySupper
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
  • 2 tablespoons of olive oil
  • 1 large very ripe tomatoes (peeled, seeded, chopped)
  • 1 small onion, finely chopped
  • 4 tablespoons parsley, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 1 cup water
  • 2 cups riced cauliflower (You can grate it yourself, buy pre-packed or even frozen. I have tried them all and they all work)
  • 1 cup water
  • 1 bay leaf
  • 1 teaspoon salt
  1. In heavy medium pan or cast iron skillet, in the oil for a few minutes on medium heat until translucent.
  2. Add the tomato, garlic and parsley and stir until mixed well. Saute until the tomato is caramelized and blends into the mixture. Approximately 8-10 minutes.
  3. Add the cauliflower, water, salt.
  4. Stir, cover and cook on medium heat for about 15 minutes stirring often.
  5. After fifteen minutes, remove from heat and let the cauliflower rice absorb moisture as it sits until ready to serve. 5-10 minutes.
  6. Garnish with additional tomato and parsley if desired.
Recipe by Family Foodie at