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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 165.4
  • Total Fat: 5.8 g
  • Cholesterol: 40.4 mg
  • Sodium: 191.2 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 4.6 g
  • Protein: 18.1 g

View full nutritional breakdown of roasted garlic and tomato cauliflower calories by ingredient
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roasted garlic and tomato cauliflower


Grating the cauliflower gives the illusion that this dish is a chicken and rice dish! It's also low-carb! :) Grating the cauliflower gives the illusion that this dish is a chicken and rice dish! It's also low-carb! :)
Number of Servings: 2


    2 cups grated cauliflower
    3 garlic cloves (chopped)
    cherry tomatoes (about 12)
    4 oz chicken breast (cooked)
    1 tsp olive oil
    3 tbsp Parmesan or Romano cheese
    Cooking Spray
    Italian Seasoning (to taste)


To roast tomatoes:
Preheat oven to 350
Slice tomatoes in half (long way, not short way) and arrange on a baking sheet lined with parchment paper with flat sides up. Lightly spray the tomatoes with cooking oil, sprinkle on salt and italian seasoning.
Bake for 1 hour and 15-20min, or until carmelized

Cauliflower "rice":
Wash cauliflower and slice into chunks small enough for a food processor. Grate raw cauliflower until it resembles rice. If you dont have a food processor, you can try a blender or even just fine chopping with a knife!
Place grated cauliflower in a microwave-safe bowl and cover with plastic wrap. Microwave for 5 minutes or until soft. Do not add water.

Cook chicken with chopped garlic over med heat in a pan until browned. Season with italian seasoning and salt. Chop into 1" pieces.

Combine roasted tomatoes and cooked chicken with the steamed cauliflower. Add 1 tsp olive oil and freshly grated parmesean cheese and mix together. Season with salt and italian seasoning to taste.

Number of Servings: 2

TAGS:  Poultry |

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Member Ratings For This Recipe

  • I'm going to use this to stuff some peppers with instead of the high-carb rice stuffings most stuffed peppers use! Thanks! - 9/20/09

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