I’ve been hearing about cauliflower rice for a while… and I have no idea why it took me so long to actually try it! It’s easy, guilt free, and the perfect base for weeknight meals.
1 small head cauliflower
salt and pepper
3 roma tomatoes
1 small clove garlic
1/2 cup corn
1 cup black beans
Cut the cauliflower into small florets. Chop in a food processor until it looks like couscous.
Add to a pan over medium heat with about 2 tbsp of olive oil. Season with salt and pepper. Cook for about 8 minutes, stirring occasionally. The “rice” should be tender, without getting mushy.
Chop tomatoes into bite sized pieces. Dice the garlic and jalapeño. Season with salt and pepper. Add 2 tablespoons of olive oil and the juice of 1/2 of a lime.
Once it’s cooked, add it to a bowl. Add more salt and pepper if needed. Mix the juice of half of a lime in with the rice. You can also add herbs and spices if you want!
Drain black beans and add those on top.
Next, add the corn.
And finally, the tomato mixture.
Oh, and cheese. Duh.
This big bowl is about 3 servings. You could also add avocado, grilled chicken, or ground meat if you want to make it more filling!
I kept a half of a lime and hot sauce on hand for this meal, too.
It’s like magic! I can’t wait to experiment with more cauliflower rice dinners. Don’t worry, I’ll keep you updated 🙂