Italian Cauliflower Rice

Italian Cauliflower Rice is a quick and easy side dish perfect for weeknight meals! Ready in just 20 minutes, this low carb, Whole30 friendly dish is a great way to add in more veggies to your day! Naturally gluten free, dairy free, paleo and vegan and perfect for parties too!

Course Side Dish

Cuisine Italian

Keyword italian cauliflower rice, tuscan cauliflower rice

Prep Time 1

Cook Time 17

Total Time 18

Servings

Calories 68kcal

Author Samantha Rowland

Ingredients

1 medium onion
15 oz can diced tomatoes, drained
1.5 tsp sea salt
1 tbsp Italian seasoning
2 tsp garlic powder
1/3 cup chopped sundried tomatoes in oil
2 bags frozen cauliflower rice
1 cup frozen spinach

Instructions

Preheat a large skillet over medium heat.
Chop and onion. When the skillet is hot, spray with non-stick (olive oil or avocado oil) and add the onion. Cook 3-4 minutes.
Drain the tomatoes. Add the drained tomatoes, spices and sundried tomatoes to the onions after they are done cooking. Cook 2 minutes to evaporate any leftover liquid.
Turn up the heat to medium high. Add cauliflower rice and cook 10 minutes, stirring occasionally.
Add frozen spinach to the cooked cauliflower rice. Cook 2 minutes until spinach is hot.

Notes

Top tips:

Use the largest skillet you've got. I used a 12 inch cast iron skillet.
To get the best texture, cook the cauliflower rice over medium-high heat. You want as much of the liquid that is coming off the cauliflower rice to evaporate as possible or your dish will be soggy.
Be sure to drain off as much liquid as possible from the tomatoes before adding them to the dish.
When you are spooning out the sundried tomatoes, use a bit of the oil they are packed in too. It's full of flavor and will add a depth of richness to the dish.

Storing leftovers:

Fridge: Store leftover Tuscan cauliflower rice in the fridge up to 5 days. Reheat in the microwave 1-1:30 or on the stove over medium low heat 5-6 minutes.
Freezer: Freeze leftover Italian cauliflower rice in a freezer safe container for up to 3 months. Defrost in the fridge and reheat in a skillet over medium heat 5-8 minutes to help any added liquid evaporate off.

Nutrition