November 21st, 2024
Recipes
Pesto Cauliflower Rice
Valentina P
- Difficulty
•
- Time 15"
Easy Pesto Cauliflower Rice with fluffy roasted riced cauliflower, garlicky tomatoes, and pesto. Healthy, tasty, and ready in 15 minutes.
How To MakeDiet Type: Plant-based
Shopping List
- 16 ounces riced cauliflower (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 4 to 6 tablespoons pesto (store-bought or homemade)
- 4 tablespoons olive oil
- 6 garlic cloves, minced
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 410 degrees Fahrenheit.
- Step 2: Spread the rice evenly over a lined baking sheet. If using frozen cauliflower rice, defrost it in the refrigerator or microwave so that you can break up any frozen clumps. Bake for 10 minutes, until the cauliflower on the edges of the pan begin to turn lightly golden. Drain any released water. Set aside.
- Step 3: Heat the olive oil in a frying pan over medium high heat. Add the garlic and tomatoes. Cook for 2 to 3 minutes, or until the garlic is golden and the tomatoes are soft.
- Step 4: Add the cauliflower rice and pesto to the tomatoes. Season with salt and pepper and stir everything together until warm. Add a spoonful or two of water if needed to loosen up the pesto.
- Serve: Divide onto plates and enjoy.
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What you should eat next
Pesto Cauliflower Rice
PT15M 16 ounces riced cauliflower (fresh or frozen) 1 cup cherry tomatoes, halved 4 to 6 tablespoons pesto (store-bought or homemade) 4 tablespoons olive oil 6 garlic cloves, minced salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings
Ingredients:
