Preheat oven to 350 degrees
Spread the cauliflower evenly on a rimmed baking sheet, lined with parchment paper, and roast in the oven for 45 min. to an hour. Using a fork, fluff and move around the cauliflower every 20 min to help it brown and dry out evenly. Remove the cauliflower from the oven and let it cool.
*To make riced cauliflower; use 1 large head of cauliflower, coarsely chopped. Pulse cauliflower with in a food processor or grate on the largest holes on a box grater until rice-like in texture. You can also buy riced cauliflower in most supermarkets now in either the fresh prepped vegetable section of the frozen vegetable section.
* Roasted Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.
*In Massachusetts we are able to get delicious fresh compari (small on the vine) tomatoes from Backyard Farms in Maine year round, if you live in other parts of the country you should be able to find fresh Compari tomatoes in your produce section but if not, use grape or cherry tomatoes. They will have the sweetest, freshest flavor.