📖 Instructions

1. Prep the Cauliflower: If using a whole cauliflower head, wash it thoroughly. Cut it into florets and pulse them in a food processor until they resemble rice-sized pieces. Alternatively, use pre-riced cauliflower to save time.
2. Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add finely chopped onion and garlic. Sauté for about 5 minutes, until softened and fragrant. Be careful not to burn the garlic; burnt garlic is the worst!
3. Add Tomatoes: Pour in the crushed tomatoes, diced tomatoes (with their juice), and tomato paste. Stir well to combine with the sautéed aromatics. Do you prefer fire-roasted tomatoes for a smokier flavour? Now would be the time to add them in.
4. Simmer Soup Base: Add vegetable broth (or chicken broth, if preferred), dried oregano, dried basil, salt, and black pepper. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld together beautifully.
5. Blend (Optional): For a smoother soup, use an immersion blender to partially or fully blend the soup. Be cautious when blending hot liquids; start on a low speed and keep the immersion blender fully submerged to avoid splattering. Alternatively, let the soup cool slightly and blend in a regular blender in batches.
6. Add Cauliflower Rice: Stir in the cauliflower rice. Simmer for another 5-7 minutes, until the cauliflower rice is tender but not mushy. Remember, it cooks faster than regular rice.
7. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking. A pinch of red pepper flakes can add a nice kick if you like a little heat.
8. Serve and Garnish: Ladle the soup into bowls. Garnish with fresh basil leaves, a swirl of olive oil, a dollop of plain Greek yogurt (or vegan sour cream), or a sprinkle of Parmesan cheese (or nutritional yeast for a vegan option). Crusty bread on the side is a must, in my opinion!