I’ve found the perfect weeknight, summer dinner!
If you haven’t yet tried riced cauliflower, I can’t recommend it enough. It’s a tasty alternative to rice or pasta and goes with just about anything, thanks to its innocuous taste. (Cauliflower is my favourite vegetable so I also just love to eat it plain ;))
If you’ve never made it, you’ll be pleasantly surprised by a) how easy it is, and b) the fact that you don’t need a food processor to make it. You can grate the cauliflower and heat it in a pan in minutes!
Check out Minimalist Baker’s tutorial, which elaborates on both the food processor and grater method. I’ve made mine with a box grater, and I’ve also purchased frozen riced cauliflower which is amazing for rushed work nights – it’s ready to be tossed in a pan straight out of the freezer, and it heats in minutes.
Whichever way you choose to make it, let me know your thoughts on cauliflower rice (and favourite recipes!) in the comments.
- 3 cups cauliflower rice
- 2 cups black beans
- 2 tbsp taco seasoning
- 2 tbsp hot sauce
- chilli or refried beans
- 2 tbsp cilantro, chopped
- 1/4 cup green onion, chopped
- 1/4 cup salsa
- Sautee cauliflower in a large pan with taco seasoning and hot sauce.
- Add black beans and green onions. Let the mixture heat for about 10 minutes, stirring regularly.
- Mix in salsa. Heat for another 2 minutes.
- Serve and top with beans, chilli, cilantro and sliced avocado!
The sky’s the limit with a burrito bowl – I would also be happy to add pinto beans, tomatoes, sweet potato and yellow corn to the mix!
Simple and delicious! Give it a try.