Italian-Style Cauliflower Rice

Italian-Style Cauliflower Rice

0 0 1 35 201 June Media 1 1 235 14.0 Normal 0 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} Cauliflower rice this good should already be in your cookbook. You can easily make the transition into meatless eating with recipes like these. This unbelievable dish is filled with spice and Italian-herbs that satisfy your taste buds.    

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Ingredients

  • 1 large head of cauliflower, trimmed and cut into florets
  • 1 (28-ounce) can crushed tomatoes (no salt added) or less to taste
  • 1/3 cup roasted red peppers, chopped
  • 1/4 cup mild giardiniera, oil strained off (optional)
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, minced or 1/2 teaspoon garlic powder
  • 1 tablespoon capers (optional)
  • 1 teaspoon Bragg's Aminos or tamari (adds depth to the flavor)
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes or to taste
  • 2 heaping cups baby spinach (about 2.5 ounces)
  • 1/4 teaspoon sea salt or to taste
  • Handful fresh basil leaves, chopped

Directions

Want to see the entire recipe? Click here Published April 04, 2018.

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