Use a fork to poke holes in the bag of cauliflower pearls. Place the bag of cauliflower on a plate and heat it in the microwave on high for four minutes.
While the cauliflower is cooking, prepare the tomatoes. Rinse and pat the tomatoes dry, and cut out the cores. Cut the tomatoes into fourths and scrape out the seeds. Cut the tomatoes into 1 ½-inch pieces.
Cut the mozzarella into cubes and set them aside.
Pour the cooked cauliflower into a medium serving bowl. Add the tomatoes and mozzarella.
Stack the basil leaves three at a time, roll them up tightly, and slice them into ribbons. Add the basil to your bowl.
Add the olive oil, salt, pepper and garlic powder. Use a spoon to mix the cauliflower rice Caprese until it’s combined.
Drizzle balsamic glaze over the top and serve at room temperature, with extra glaze if desired.
Store leftovers in the refrigerator for up to four days. Bring leftovers to room temperature (by heating slightly in the microwave, if needed) before serving.
Most grocery stores sell balsamic glaze near the vinegar.