In 1 ½ quart baking dish, mix the cauliflower, diced tomato blend, and salt together until well combined.
Bake at 350F for 40 minutes, stirring about halfway through. Sprinkle on fresh cilantro and optional red pepper flakes.
If you prefer not to use the canned tomato blend, you can sub with a fresh mix of about 1 cup diced tomatoes, ½ small onion (or equivalent dried flakes), 2 green chili peppers chopped, 2 cloves minced garlic, and 2 tablespoons lime juice. Add additional salt if needed.Add a splash of hot sauce to give it an extra spicy kick.Use a food processor to chop the florets into rice. This will make clean-up a lot easier too.Store leftovers in the refrigerator for up to 3 days.