Your family will love this fun spin on rice-Tomato Cauliflower Rice!
One of my fondest memories of living in Portugal as a child is the smell of tomatoes in the garden. My grandmother’s garden would produce such large tomato plants and we could smell them in the house when the windows were open. There would be such an abundance of tomatoes and my grandmother would get creative with her meals so we would be sure to use every last one. One of my favorite dishes she made is Arroz de Tomato or Tomato Rice.
I have tried to describe this dish to many only to receive odd looks. They want to know if the tomato is placed on top of the rice similar to Mexican style. Let me just tell you, this is nothing like it. The tomatoes come in to recipe and add so much flavor but they almost disappear, yet once you take a bite you know they were there.
I was dying to try this recipe with one of my latest addictions, cauliflower rice. I wasn’t sure if Tomato Cauliflower Rice would work because of the stronger flavor of the cauliflower. I was pleasantly surprised when I tasted this creation. The flavor of the tomato complements the cauliflower, onion and garlic – oh so perfectly!
The secret to this dish is always making sure your tomatoes are very ripe, bordering on over ripe. The next secret is to peel the tomato before dicing. But wait there is one more secret and this is probably the most important one, you must remove all the seeds. No seeds allowed in this dish! Slice your tomato in quarters and rinse the tomato under water until there are no seeds left. Only then can the tomato be diced into small pieces.
I hope you enjoy this dish as much as I did. It is a keeper at our house!
- 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
- In heavy medium pan or cast iron skillet, in the oil for a few minutes on medium heat until translucent.
- 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.
- Add the cauliflower, water, salt.
- Stir, cover and cook on medium heat for about 15 minutes stirring often.
- After fifteen minutes, remove from heat and let the cauliflower rice absorb moisture as it sits until ready to serve. 5-10 minutes.
- Garnish with additional tomato and parsley if desired.
If you love tomatoes as much as I do, you are going to love these amazing tomato recipes from the Sunday Supper Tastemakers!
Sunday Supper Recipes Using Fresh Tomatoes
- Caprese Chicken with Bacon by Family Around The Table
- Cheesy Caprese Pesto Chicken and Quinoa Casserole by Fantastical Sharing of Recipes
- Easy Balsamic Chicken with Tomatoes by Life Tastes Good
- Grilled Chicken and Pasta with Grated Tomato Sauce by A Kitchen Hoor’s Adventures
- Bronzed Tomato Spinach Cheddar Panini by Cindy’s Recipes and Writings
- Ground Beef Curry by Wholistic Woman
- Lamb and Fresh Tomato Curry by Sunday Supper Movement
- One Pan Pork Chop Dinner with Tomatoes by Simple and Savory
- Tuna and Tomato Bento by Ninja Baker
Pizza, Pies, and Pastas
- Angel Hair Pomodoro by Healing Tomato
- Heirloom Tomato Tart by Authentically Candace
- Pressure Canned Homegrown Tomato Sauce by What Smells So Good?
- Savory Tomato Pie with Pre-Made Crust by The Foodie Affair
- Three Cheese Tomato Basil Pie by Jersey Girl Cooks
- Tomato and Caramelized Onions Galette by Brunch-n-Bites
- Tuscan Pasta with White Beans and Tomatoes by A Mind “Full” Mom
- Bacon Caprese Stuffed Portobello Mushrooms by Crazed Mom
- Bloody Mary Mix by Our Good Life
- Bruschetta di Pomodoro by The Freshman Cook
- Caprese Garlic Bread with Arugula Pesto by The Crumby Cupcake
- Slow Roasted Tomatoes by Caroline’s Cooking
- Tomato Cauliflower Rice by Family Foodie
- Tomato Tulips for a Veggie Platter by Sew You Think You Can Cook
- Cheesy Thumbprint Cookies with Green Tomato Strawberry Jalapeno Jam by Soulfully Made
- How to Make Homemade Salsa by Cosmopolitan Cornbread
- IPA (India Pale Ale) Green Tomato Pickles by Gourmet Everyday
- Italian Nachos by A Day in the Life on the Farm
- Marinated Cherry Tomatoes with Cottage Cheese by Cricket’s Confections
- Tomatoes Stuffed with Apple-Walnut Salad Filling by Asian In America
- Tropical Fruit Salsa by Pies and Plots
Soups and Salads
- 10 Minute Greek Inspired Couscous Salad by Sprinkles and Sprouts
- Burrata Caprese Salad with Balsamic Pearls by That Skinny Chick Can Bake
- Cherry Tomato and Preserved Lemon Salad by Shockingly Delicious
- Cupboard Tomato Mozzarella Salad by Food Lust People Love
- Fresh Tomato and Couscous Salad by Basic N Delicious
- Fried Green Tomato BLT Salad by Palatable Pastime
- Rustic Dill Tomato Soup by Hot Eats and Cool Reads
- Summer Tomato and Bread Soup by Monica’s Table
- Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese by Bottom Left of the Mitten
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