The cauliflower by itself is delicious, feel free to skip making it into rice and skip adding the tomatoes for a quick side dish.
1 head of cauliflower
1-2 tbsp. Coconut Oil or EVOO
1 tbsp. ground turmeric
1 tsp. ground cinnamon
cracked black pepper
1 small box of cherry tomatoes
2-3 cloves of garlic
1-2 tbsp. coconut oil or EVOO
2 green onion
handful of chopped basil
salt and pepper to taste
Rinse, pat dry, and cut cauliflower into smaller pieces; place on sheet pan.
Preheat oven to 425 degrees.
Mix cauliflower with Coconut oil or EVOO, ground turmeric, cracked black pepper, ground cinnamon, and some sea salt.
Bake for about 10 minutes on bottom rack of oven, turn the cauliflower over and bake about another 10 minutes.
Cool and then pulse in a blender to get a rice like consistency.
Slice tomatoes in half and place on a sheet pan.
Add chopped garlic cloves to the tomatoes.
Stir in some EVOO or coconut oil and some salt & pepper.
Bake at 425 degrees on the top shelf of oven for about 10-15 minutes.
Stir in some shopped basil, chopped green onion, salt, and pepper.
Combine cauliflower with tomato mixture.
Bake another 3 minutes to heat it all up and marry the flavors.
~ As your cauliflower is baking, you can prepare the tomato mixture. After turning the cauliflower, put your tomato mixture into the oven then chop your basil and green onion.
~ You could chop all the ingredients ahead of time and then throw this together for a quick weeknight side dish.