Preheat your oven to 350°F. Line a large cookie sheet with parchment paper. Cut each tomato in half and place cut side up, spreading evenly, over the parchment paper.

Sprinkle tomatoes evenly with 2 tsp. 21 Seasoning Salute and 1 tsp. kosher salt.

Roast tomatoes uncovered for 60 minutes. Turn oven down to 200°F and roast tomatoes for another 30 minutes. Remove tomatoes from oven and set aside.

When the tomatoes are nearly done roasting process the cauliflower. Working in batches, in a food processor, chop the cauliflower into pieces a little larger than actual rice. (note: if you make the pieces too small they will get mushy in the cooking process)

I used the pulse button on my food processor. I performed roughly ten one second pulses for each batch of cauliflower. For one head of cauliflower head I processed about four batches. (note: I only filled my 10 cup processor bowl ~3/4 of the way.)

Add the riced cauliflower to a large sauté pan and sauté, over medium high heat, until the cauliflower begins to soften (2 to 3 minutes).

While the cauliflower is cooking sprinkle it with the other Tbsp. of 21 Seasoning Salute.

After the cauliflower is barely tender turn off the heat and add the yogurt. Stir to combine.

Add the tomatoes, stir to combine. Serve and EAT!!!

Note 1: Can be served at room temperature.

Note 2: Makes 4 side dish servings or 2 main dish servings.

Note 3: If you don’t have Trader Joe’s 21 Seasoning Salute any salt free multi seasoning blend would work. Use what you like. Italian seasoning with a little lemon zest would probably come out fabulous!

Note 4: If you can’t find mini heirloom tomatoes use cherry tomatoes instead.