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.