Cauliflower 'Rice' Pasta with Lemon-Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A light, creamy pasta alternative made from riced cauliflower, tossed in a vibrant lemon-tomato sauce with fresh herbs. This italian-inspired pasta (low-carb, vegetarian) ready in about 30 minutes pairs cauliflower, olive oil, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large head (about 2 lbs), riced cauliflower
• 2 tbsp olive oil
• 1, finely minced shallot
• 2 medium, diced tomato
• 1, juiced (about 2 tbsp) lemon
• 3 tbsp, chopped fresh basil
• 1/4 cup white wine
• 1/4 cup vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely minced shallot and cook for 2 minutes until softened but not browned.
2. Step 2: Stir in 2 diced medium tomatoes and cook for 5 minutes until tomatoes break down and release juices, stirring occasionally.
3. Step 3: Add 2 tbsp white wine and 1/4 cup vegetable broth, then simmer for 3 minutes to reduce slightly and thicken the sauce.
4. Step 4: Stir in 1 large head riced cauliflower (about 2 lbs), 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 8-10 minutes, stirring frequently, until cauliflower is tender but not mushy.
5. Step 5: Remove from heat and stir in 2 tbsp lemon juice and 3 tbsp chopped fresh basil. Taste and adjust seasoning, adding more salt or lemon if needed.