The combination of juicy tangy tomatoes, perfectly crisp-tender cauliflower shreds, slightly sweet tomato paste, and a mix of spices is absolute harmony in this super savory low-carb side dish.
To shred the cauliflower into rice using a box grater: cut cauliflower into large chunks, then grate into rice using the medium-sized holes.
To shred the cauliflower into rice using a food processor: cut cauliflower into small pieces, attach the grater attachment to food processor, and feed cauliflower into processor to shred.
Heat olive oil in a large nonstick sauté pan over medium-high. Add onion and cook until softened and starting to turn golden brown, 3–5 minutes.
Stir in tomato paste, garlic, oregano, cumin, cayenne, and paprika; cook 1 minute. Add drained tomatoes and cauliflower; toss to combine. Cover skillet with a tight fitting lid and let steam until tender, 5–8 minutes.
Remove from heat and stir in ¾ teaspoon salt; season with additional salt and black pepper to taste.
Notes
Store cauliflower rice in an airtight container in the refrigerator for up to 4 days. Cauliflower rice can be stored in resealable zipper-lock bags in the freezer for up to 2 months.
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