Prep time 10 mins

Cook time 15 mins


1/4 cup olive oil

1 cup diced onion

1 1/2 tsp. minced garlic

1 lb. riced cauliflower (about 4 cups)

1 can (14.5 oz.) Contadina® Fire Roasted Diced Tomatoes with Garlic, drained

1/2 tsp. kosher salt

1 jar (9.9 oz.) whole artichoke hearts in water (or one 13.75 oz. can), drained and quartered

1/4 cup heavy cream

1/4 cup grated Parmesan cheese, plus more for serving

Finely grated zest of 1 lemon

1 to 2 Tbsp. chopped fresh parsley or basil leaves, optional



  1. Heat oil in a large deep skillet over medium heat. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is softened.

  2. Stir in cauliflower, tomatoes, 1/4 cup water and salt. Cook about 4 minutes, stirring occasionally, until no water remains. Stir in artichokes and cream and cook about 2 minutes, until cauliflower is tender and only a tablespoon or two of liquid remains.

  3. Remove from heat; stir in Parmesan and lemon zest. Serve garnished with parsley or basil and more Parmesan, as desired.


  • To make cauliflower rice, core 1 medium cauliflower (1 1/4 to 1 1/2 pounds) and break into small florets; pulse in a food processor into rice-sized pieces.
  • Tomato juices can be used in other tomato sauces, roasts, soups, stews, braises, slow cooker dishes and more. Store in a separate closed container.  Keeps 2 days in the refrigerator, 2 months in the freezer.


NOTE: 4 as a side dish, 2 as a main dish

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