Bursting Tomato Caprese Cauliflower Rice Salad

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Basil
  • 1 head Cauliflower
  • 2 cups Cherry tomatoes
  • 3 cloves Garlic
  • 1 tbsp Oregano

• Condiments

  • 2 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 8 oz Mozzarella cheese

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1 head cauliflower
• 2 tablespoons balsamic vinegar
• 8 oz mozzarella cheese
• 2 tablespoons olive oil
• 2 cups cherry tomatoes
• 1 tablespoon oregano
• 1 tablespoon basil
• 3 cloves garlic
• Salt and pepper to taste
• 1 medium head of cauliflower, coarsely chopped
• 2 tablespoons olive oil, divided
• 2 cups fresh cherry tomatoes
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh oregano
• 3 cloves garlic, minced
• Salt and pepper to taste
• 8 oz fresh mozzarella
• 2 tablespoons balsamic vinegar
• Additional fresh basil for topping

Directions

• Place cauliflower florets in a food processor and pulse until cauliflower is the consistency of rice. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add cauliflower to pan and saute 4-5 minutes until cauliflower is just softened. Transfer to a large bowl and chill.
• In a small bowl, combine cherry tomatoes, remaining olive oil, basil, oregano, garlic, and salt and pepper to taste. Spread on a baking sheet and roast tomatoes at 400F 15-20 minutes until tomatoes are soft and bursting.
• Add tomatoes, any tomato juices at the bottom of roasting pan, mozzarella, and balsamic to cauliflower rice. Season salad with salt and pepper to taste and garnish with additional basil. Chill salad until ready to serve. Enjoy!

Nutrition