Tomato & Garlic Cauliflower Rice with Lemon

 

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Ingredients for Tomato & Garlic Cauliflower Rice with Lemon

It took me a long time to try cauliflower rice, which is very popular in the Paleo foodplan.  I think I was put-off by what I would assume would be labor-intensive “ricing” of the cauliflower, because I have a tiny food-processed (pictured above). Was pleasantly surprised how easy it was to “rice,” and I have noticed that Trader Joe’s and Wegman’s now carry raw bags of Cauliflower Rice to purchase. I think it is MUCH cheaper to chop-up the cauliflower, yourself.

Once I prepared Tomato & Garlic Cauliflower Rice with Lemon, which was inspired by my friend Leonor who makes many of her vegetables this way (I should mention that Leonor is from Spain), I was smitten.

  • 1 head cauliflower, rinsed, and then cut off the stem into florets. “Rice” or chop-fine in a Cuisinart / food-processor. The cauliflower I had was HUGE, so I ended-up using 2/3 of it, and then freezing the other 1/3 of “riced” cauliflower:
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Freezing the excess Cauliflower Rice — the head of cauliflower that I chopped-up was HUGE!
  • 2 small yellow onions, small-diced (because that’s what I had on-hand to use. Add as much — or as little b/c the onion could be omitted — as you please)
  • 1 Tablespoon olive oil
  • 1 teaspoon salt and several grinds of fresh cracked black pepper

Heat olive oil in large wok or sauté pan over medium heat. Add diced onion and cook for about 5 minutes, stirring frequently. OK for onion to brown/caramelize.

  • 2-3 cloves garlic, minced

Add, and stir to combine, lowering heat to medium-low. Cook for about 1-2 minutes, stirring very frequently, as garlic scorches easily.

Then add “riced” cauliflower. Cook for about 5 minutes on medium-low heat, stirring periodically:

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Cauliflower Rice with Sautéed Onion and Garlic at this point — you could stop here

 

  • 6 kumato brown tomatoes, washed, cored, and sliced into sixths (or any type of tomato — and any quantity that you’d like)
  • juice of 1 lemon

Add and stir to combine into cauliflower rice. Cook for about 3-4 minutes on medium heat, stirring periodically. Tomatoes will cook and start to “wilt” (not sure how to describe how they will look … almost like they start to disintegrate). Most of the water in the lemon juice will evaporate.

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Tomato & Garlic Cauliflower Rice with Lemon

 

Taste and adjust seasoning with more salt and freshly cracked black pepper. This will be a little bit “soupy,” as in there will be a bit of juice from the tomatoes and lemon — that’s OK.

Yield: Five 3/4-cup portions

*I have eaten this with my breakfast “frittata” and with 4 oz. protein + green vegetables (such as wilted spinach or kale). I currently can’t get enough of this …. SO YUMMY when made this way!!!!*

 

 

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