Paleo Rice with Tomato Sauce
Transform your mealtime with this wholesome and flavor-packed Paleo Rice with Tomato Sauce recipe! Featuring cauliflower rice as a nutrient-dense, grain-free alternative to traditional rice, this dish is perfect for those following paleo or low-carb lifestyles. The rich and savory tomato sauce is made from crushed tomatoes, tomato paste, garlic, onion, and aromatic dried herbs like oregano and basil, creating a satisfying pairing for your cauliflower base. Quick to prepare in under an hour, this recipe ensures vibrant flavors with minimal effort, making it ideal for busy weeknights or meal prep. Finished with a sprinkle of fresh parsley, this hearty yet healthy dish is a delicious way to enjoy comfort food without compromising on nutrition. Perfect for gluten-free diets and packed with vegetables, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Extra virgin olive oil
- 1 medium Onion
- 3 Garlic cloves
- 14 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and core the cauliflower, then cut it into florets.
In a food processor, pulse the cauliflower florets until they resemble the size and texture of rice grains. Set aside.
Mince the garlic cloves and finely chop the onion.
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat.
Add the minced garlic and chopped onion to the skillet, sautéing until the onion is translucent, about 5 minutes.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, sea salt, and black pepper. Mix thoroughly.
Allow the tomato mixture to simmer for 10-15 minutes, stirring occasionally, to let the flavors meld together.
In another large skillet, add the remaining 1 tablespoon of olive oil over medium heat.
Add the cauliflower rice to the skillet, cooking for about 5-7 minutes, or until the cauliflower is tender but not mushy.
Once the cauliflower rice is cooked, remove it from heat and divide among serving bowls.
Top each serving of cauliflower rice with the tomato sauce.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3764 mg | 164% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 39.6 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3899 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.
