Cauliflower “Rice” with Cocktail Tomato
- Prep Time: 5 minutes
- Cooking Time: 5 minutes
- Serves 4
- 1 small head cauliflower, washed, cored and broken into pieces.
- 2 cloves garlic, peeled
- 1 small white onion, peeled
- 3 tablespoons olive oil
- ½ cup chicken broth
- 1 teaspoon salt
- 2 tablespoons minced parsley
- 1 cup diced Backyard Farms Cocktail Tomatoes
Place the cauliflower pieces in a food processor, in batches if need be, and pulse until it resembles fine grains of rice.
Transfer to a bowl. Place the onion and garlic in the food processor and pulse until minced. Transfer to a small dish.
Heat the olive oil in a medium size sauté pan. Add the onion and garlic and cook until mixture softens but does not brown. Add the cauliflower and stir to combine with onion mixture. Add the broth, cover and cook over medium low heat until cauliflower is tender and liquid absorbed. This should take less than 5 minutes.
Season with salt and parsley. Gently fold in the tomatoes. Serve warm.
Watch Mary Ann Esposito make this recipe!
Recipe courtesy of Mary Ann Esposito of Ciao Italia