Simplicity at its tastiest.

By now you know I like keeping things simple. Yes, sometimes I might use 17 spices in one recipe, but my methods are rarely complicated. I prefer being able to get dinner on the (coffee) table in less than an hour. Otherwise I get very hangry.

This tomato-basil cauliflower rice is so quick (15 minutes, tops), so easy and makes great use of the overwhelming amount of tomatoes and basil that grows in my in-laws' garden in the summer (even though I finally photographed it in the middle of winter with tomatoes imported from our friends in Mexico).

This recipe came out of a breakfast formula that I use when I have leftover cauliflower rice (either raw or roasted, doesn't really matter). The formula involves placing all fridge and counter contents into one pan and hoping for the best. Seeing as it's a throw-together dish, don't be too concerned about the measurements of everything. 

Tomato-Basil Cauliflower Rice

gluten-free, paleo, whole30-friendly, vegan & vegetarian recipe | serves 2-3

Ingredients

• ~4 T olive oil
• 5 cups cauliflower, riced, approximately one head
• 2 garlic cloves, sliced
• 2 roma tomatoes, diced
• 1/2 cup roasted red peppers (homemade or from a jar), sliced
• salt and pepper, to taste
• 1/8 cup fresh basil, chopped (to taste)
• optional: Parmesan cheese, to taste

Instructions

1. In a very large skillet or (better yet) a Dutch oven, heat 3 T olive oil on medium-high heat. Add the cauliflower and cook for about 5-7 minutes, stirring regularly. 
2. Make a little space in the pan and add another 1 T olive oil there. Add the garlic cloves and cook until fragrant (1-2 minutes), then mix the garlic in with everything and cook a little further until the cauliflower rice is tender, but not mushy.
3. Add the fresh tomatoes and roasted red peppers to the pan.
4. Add salt and pepper, to taste.
5. Serve topped with fresh basil and Parmesan cheese (optional).

Notes

• I prefer slicing garlic to chopping it, but do what you like!
• If you want to add some protein, try adding sliced grilled chicken or crumbled Italian sausage.
• Cauliflower rice is my favorite, and I use it about a gazillion different ways.

What's your favorite dinner for breakfast?