Low Carb Rice with Tomato Sauce
Transform your weeknight dinner routine with this delicious and healthy Low Carb Rice with Tomato Sauce recipe! Perfect for keto enthusiasts or anyone watching their carb intake, this innovative dish swaps traditional rice for finely processed cauliflower, creating a fluffy, nutrient-packed base that’s both satisfying and guilt-free. The rich, homemade tomato sauce brings bold flavors to life with canned tomatoes, garlic, onion, and aromatic Italian seasonings like oregano and basil, simmered to perfection. Finish it off with optional grated Parmesan cheese for extra creaminess and a sprinkle of fresh basil for a pop of freshness. Ready in just 45 minutes and packed with wholesome ingredients, this light yet hearty dish is perfect as a standalone meal or alongside your favorite protein. Embrace the comfort of a savory classic reimagined with a low-carb twist!
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Recipe Information
Ingredients
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 14 ounces canned tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 0.25 cup, grated (optional) parmesan cheese
- 2 tablespoons, chopped fresh basil
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower and cut it into small florets.
Place the cauliflower florets in a food processor and pulse until the texture resembles rice. Be careful not to over-process.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until tender but not mushy. Remove from the pan and set aside.
In the same skillet, add another tablespoon of olive oil and heat over medium heat.
Add the chopped onion to the pan and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the canned tomatoes (with their juices) and add the tomato paste. Use the back of a spoon to break down the tomatoes if needed.
Add dried oregano, dried basil, salt, black pepper, and red pepper flakes to the tomato mixture. Stir well to combine.
Let the sauce simmer for about 15 minutes, stirring occasionally, until it thickens slightly.
Add the cooked cauliflower rice to the tomato sauce and stir until evenly coated with the sauce. Simmer for another 3-5 minutes.
Taste and adjust seasoning as needed. If desired, stir in grated parmesan cheese until melted and well incorporated.
Garnish with freshly chopped basil before serving.
Serve the low-carb rice with tomato sauce warm, enjoying this savory yet healthy dish with family or friends.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 3099 mg | 135% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 38.6 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 610 mg | 47% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3916 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
