Cauliflower Rice Caprese Recipe
You’ll love this Cauliflower Rice Caprese with tomatoes, mozzarella, basil and balsamic glaze! A quick and easy side dish that’s low carb and gluten free.
Ingredients
- 1 pound bag Cauliflower Rice or pearls – use fresh
- 2 medium whole Fresh Tomato
- 3 1/2 ounces Mozzarella Cheese buffalo or regular, cubed
- 6 Fresh Basil Leaves
- 2 tablespoons Olive Oil
- 1/4 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 1/8 teaspoon Garlic Powder
- 1 tablespoon Balsamic Glaze or more to taste; see notes
Instructions
- Use a fork to poke holes in your bag of cauliflower pearls. Place the bag of cauliflower on a plate and heat it in the microwave on high for four minutes.
- While your cauliflower is cooking, prepare your tomatoes. Rinse and pat the tomatoes dry, and cut out the cores. Cut the tomatoes into fourths and scrape out the seeds. Cut up your tomatoes into 1 ½-inch pieces.
- Cut your mozzarella into cubes and set them aside.
- Pour your cooked cauliflower into a medium serving bowl. Add your tomatoes and mozzarella.
- Stack your basil leaves three at a time, roll them up tightly, and slice them into ribbons. Add the basil to your bowl.
- Add your olive oil, salt, pepper and garlic powder. Use a spoon to mix the cauliflower rice Caprese until it’s combined.
- Drizzle balsamic glaze over the top and serve at room temperature, with extra glaze if desired.
- Store leftovers in the refrigerator for up to four days. Bring leftovers to room temperature (by heating slightly in the microwave, if needed) before serving.
Notes
- You can find balsamic glaze in most grocery stores, near the vinegar.