Tomato Cauliflower Rice #SundaySupper

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!

Tomato Cauliflower Rice #SundaySupper

 

Author: www.familyfoodierecipes.com

Prep time:  10 mins

Cook time:  25 mins

Total time:  35 mins

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Ingredients

• 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

Instructions

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.

3.5.3217

If you love tomatoes as much as I do, you are going to love these amazing tomato recipes from the Sunday Supper Tastemakers!

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• Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese by Bottom Left of the Mitten

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