Tomato Olive Artichoke Cauliflower Rice
on May 13, 2021, Updated May 28, 2023
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Ready in 15 minutes, this tomato olive artichoke cauliflower rice is a quick vegan side or main dish that’s filled with veggies, gluten-free and keto-friendly.
When I was a kid I was obsessed with white rice. It was my side of choice. Could I get any plainer and more boring than that!?
It wasn’t until my early adult years that I became veggie-obsessed. My health and well-being are both thanking me. Seriously!
I don’t think I’m really dating myself when I say that cauliflower rice didn’t exist during my childhood.
Part of cauliflower’s popularity has to be credited to its chameleon-like abilities in gluten-free and keto recipes.
One of the things I love most about cauliflower rice is how quickly it cooks. In a skillet, it’s finished in 5 minutes.
Nothing beats that for a last minute vegan side or main dish.
To go with such speed, I like to use my favorite antipasto ingredients that you can find at the olive bar or the Italian food section at the grocery.
These flavorful marinated veggies do all of the work in this tomato olive artichoke cauliflower rice.
I like to think of them as my trusty pantry superheroes.
Since cauliflower has such a neutral taste, it’s important to also include aromatics and seasonings.
In this recipe, I add plenty of minced garlic, salt and pepper. I also sprinkle in a pinch of red pepper flakes and chopped fresh parsley.
They all enhance the nutty cauliflower even without the tomatoes, artichokes and olives.
Breaking Down Cauliflower Into Rice
To make cauliflower rice, I use my food processor. It just takes a couple minutes to pulse chunks of cauliflower into rice.
I recommend doing it in batches, so you don’t end up over processing the cauliflower to the point that it turns mushy and you still end up with big pieces of stem.
If you don’t have a food processor, you can also use the large holes of a box grater. Or, it is fine to just buy riced cauliflower.
A head of cauliflower will yield about 4 cups of rice. I am always impressed by how much you end up with.
How To Make Tomato Olive Artichoke Cauliflower Rice
With any quick recipe like this one, you want to make sure you have all your ingredients chopped and prepped before you start.
This is really what you should do with every recipe no matter the time, but I too am guilty of squeezing in prep during cooking. Of course, it’s always better not to do this.
First, heat the olive oil in a large skillet over medium high heat. Then add the minced garlic. In less than a minute, it will be fragrant.
This is the signal to stir in the cauliflower rice, red pepper flakes, salt and pepper. Give the rice a few minutes to cook.
Next, fold in the olives, tomatoes, artichokes and spinach and continue sautéing for 2-3 more minutes.
The rice is ready when it is heated through and the spinach has wilted.
Tomato Olive Artichoke Cauliflower Rice
- 1 head cauliflower
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup roughly chopped marinated roasted tomatoes
- 1 cup halved pitted Kalamata olives
- 1 cup sliced marinated artichokes
- 1-1/2 cups baby spinach
- 2 tablespoons chopped parsley
- Cut the cauliflower into large chunks. Pulse a few times in the food processor until the cauliflower is chopped to the size of rice. You may need to do this in batches. Make sure to include the stems and florets.
- Heat the olive oil in a large skillet over medium high heat. Add the garlic, cooking until fragrant, about 30 seconds. Stir in the cauliflower rice, red pepper flakes, salt and pepper and sauté for 3 minutes. Fold in the tomatoes, olives, artichokes, spinach and parsley. Cook for 2-3 minutes until the rice is heated through and the spinach has wilted.
Nutrition information is automatically calculated, so should only be used as an approximation.