This Tuscan Cauliflower Rice recipe uses healthy low-carb ingredients to create a delicious Italian cauliflower side dish or vegetarian meal.
Cauliflower rice is a staple for me since it is so versatile and an easy way to incorporate healthy veggies into almost any meal. This easy cauliflower rice recipe with spinach, tomatoes, and Italian flavors is keto-friendly, gluten-free, nutritious, and super yummy!
This Italian cauliflower rice makes a great side dish that pairs really well with so many things but it can also be served as a main course. It is wonderful served with some Italian Roasted Shrimp or Baked Tofu tossed in and I love serving it with Baked Tilapia or Baked Salmon. Since they are all cooked on a sheet pan in the oven, I don’t have to worry about too many pots and pans on the stove, which makes dinner quick and easy! If you don’t care about the carbs, try serving it with some Easy Cheddar Biscuits, Italian Herb Bread, or Parmesan Garlic Bread on the side. Yum!
I hope that you enjoy the Tuscan Cauliflower Rice!
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Tuscan Cauliflower Rice Ingredients
The main ingredients needed to make this Tuscan Cauliflower Rice are all vegan, healthy, and low-carb but you can easily add extra ingredients to suit your needs and personal preferences.
- cauliflower rice – Fresh cauliflower rice and frozen cauliflower rice both work. I prefer fresh cauliflower. You can use pre-riced cauliflower or you can rice cauliflower florets in a food processor.
- spinach – fresh baby spinach.
- tomatoes – cherry tomatoes or grape tomatoes halved.
- olive oil – I use organic EVOO.
- garlic – freshly minced cloves of garlic.
- Italian seasoning – Blend of dried herbs including basil, thyme, oregano, rosemary, and sage.
- salt and pepper – I used a little salt and lots of freshly ground pepper.
Optional Garnish:
- parmesan cheese – freshly grated. If you are not vegan, I highly recommend adding it!
- basil – freshly chopped basil or other herbs.
- crushed red pepper – to add a little heat.
How to Make Tuscan Cauliflower Rice
To make the Tuscan Cauliflower Rice, you can use pre-riced cauliflower or you can rice the cauliflower in a food processor.
First, add the olive oil to the skillet and heat over medium heat. Add the minced garlic to the pan and saute for about 30 seconds or until the garlic is fragrant, not burnt. Add the cauliflower rice and Italian seasoning to the skillet and stir to combine. Cook, stirring occasionally, until the cauliflower rice is tender and turning golden, about 10 minutes.
Stir in the halved cherry tomatoes and spinach, then cook until the spinach is wilted.
Season with salt and pepper to taste. You can also stir in some crushed red pepper flakes to make it a little spicy or garnish with parmesan and chopped fresh herbs if you would like. Serve hot and enjoy!
Tuscan Cauliflower Rice
Ingredients
- 12 ounces cauliflower riced
- 5 ounces spinach fresh baby spinach
- 5 ounces tomatoes cherry or grape tomatoes halved.
- 2 tablespoons olive oil
- 1 tablespoon garlic 4 cloves minced
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Optional garnish:
- parmesan cheese grated
- basil chopped
- crushed red pepper to add a little heat
Instructions
- Add the olive oil to the skillet and heat over medium heat. Add the minced garlic to the pan and saute for about 30 seconds or until the garlic is fragrant, not burnt. Add the cauliflower rice and Italian seasoning to the skillet and stir to combine. Cook, stirring occasionally, until the cauliflower rice is tender and turning golden, about 10 minutes.
- Stir in the halved cherry tomatoes and spinach, then cook until the spinach is wilted.
- Season with salt and pepper to taste. You can also stir in some crushed red pepper flakes to make it a little spicy or garnish with parmesan and chopped fresh herbs if you would like. Serve hot and enjoy!
Notes
- Cauliflower Rice - Fresh cauliflower rice and frozen cauliflower rice both work. I prefer fresh cauliflower. You can use pre-riced cauliflower or you can rice cauliflower florets in a food processor.
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