📖 Instructions

1. Preheat your oven to 400°F (200°C). This ensures the tomatoes roast evenly and develop a lovely caramelized flavor.
2. Prepare the tomatoes: Halve or quarter your cherry tomatoes (about 1 pint), depending on their size. Place them in a mixing bowl.
3. Season the tomatoes: Drizzle the tomatoes with 2 tablespoons of olive oil. Add 2 cloves of minced garlic, 1/2 teaspoon of dried oregano, salt, and pepper to taste. Toss everything together gently to coat the tomatoes evenly. Don't be shy with the seasoning—it's key to delicious roasted tomatoes.
4. Roast the tomatoes: Spread the seasoned tomatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the tomatoes are softened and slightly caramelized. The parchment paper prevents sticking and makes cleanup a breeze. Set aside once they are done roasting.
5. Prepare the cauliflower rice: If using a head of cauliflower, cut it into florets. Place the florets in a food processor and pulse until it resembles rice. Alternatively, you can use pre-riced cauliflower from the store to save time. Sometimes I wonder if I should’ve just bought the pre-riced stuff, but the homemade version always tastes a little better, right?
6. Sauté aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1/2 cup of finely chopped onion and sauté until translucent, about 5 minutes. Then, add 1 clove of minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
7. Cook the cauliflower rice: Add the cauliflower rice to the skillet and cook, stirring occasionally, for about 8-10 minutes, or until it softens slightly. We want it to lose some of its raw edge but still retain a bit of texture. Nobody likes mushy cauliflower rice!
8. Add broth and parmesan: Pour in 1 cup of vegetable broth and bring to a simmer. Reduce the heat to low, cover the skillet, and cook for about 5-7 minutes, or until the cauliflower rice has absorbed most of the liquid. Stir in 1/4 cup of grated Parmesan cheese (or nutritional yeast for a vegan version). The parmesan adds a lovely creamy texture and savory flavor.
9. Season and finish: Season the cauliflower rice 'polenta' with salt and pepper to taste. Stir in a tablespoon of fresh chopped basil or parsley for a burst of freshness. I like to think of this step as the final flourish – it really elevates the dish.
10. Combine and serve: Gently fold in the roasted tomatoes into the cauliflower rice mixture. Be careful not to mash the tomatoes too much; we want them to retain their shape. Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired. A drizzle of extra virgin olive oil wouldn't hurt either!