To process the cauliflower, chop the cauliflower into smaller pieces and pulse them in the food processor until you have the consistency of rice.Feel free to replace the beans with your favorite cooked protein, and you can also add diced roasted vegetables.I recommend having the salsa and beans made ahead of time. I use canned beans, but if you're soaking and cooking your own beans, definitely make them a day or so ahead of time. When I make my own beans, I make a big batch, and then freeze the leftovers in portions for future recipes.Serve this recipe with chopped or sliced avocado, salsa or pico de gallo, limes, hot sauce, and more diced green onion.
Servings: 4servings
Calories: 251kcal
Equipment
1 Food processor (optional) to process cauliflower into rice
Ingredients
1tablespoonavocado oilor other oil
2largegarlic clovespeeled and minced or pressed
1largecauliflower head, processed into riceor about 5 cups of cauliflower rice
1teaspoonsalt
1tablespooncumin
2teaspoonschili powder
1/2cup pico de galloor salsa (recipe below)
4green onionstrimmed and diced
15 ounces black beanscooked; about 1 3/4 cups of beans
Instructions
Place a large saucepan or dutch oven on low to medium heat.
Add 1 tablespoon of avocado oil or other oil.
Add the cauliflower rice to the oil and toss the rice to coat it and warm it up.
Add the garlic, salt, cumin, and chili powder and toss with a spatula to blend well.
Next add the salsa, beans, and green onions, and toss well to blend them into the rice. Cook for a minute or two. Avoid overcooking the rice.
Serve with salsa, chopped avocado, hot sauce, lime slices, more diced green onion, and any other favorites sides. Serve as a side dish or main dish.