We try to avoid processed carbohydrates such as rice, bread, pastas. So, cauliflower “rice” is a favorite substitute in our home. It’s quite easy to make. We have tried it out at potlucks and most people don’t even realize the rice is missing. Cauliflower is versatile and can be used in many different ways when trying to make a “rice” dish.
- Cauliflower (1 head)
- Limes (3)
- Cilantro (1 large bunch)
- Garlic (7-8 cloves)
- Jalapeno (1)
- Onion (1)
- Black beans (1 can)
- Mango (1)
- Avocado (1)
- Chipotle Pepper (1 teaspoon)
- Cumin (1 teaspoon)
- Coriander Powder (1 teaspoon)
Recipe (Serves 4)
- Wash and prep the cauliflower. Cut the core out and separate into 1 inch florets. Place the florets into a food processor and pulse until the mixture looks like couscous.
- Heat up 2 tablespoons of olive oil on medium high heat in a large nonstick pan. While the oil is heating, finely chop the onion and garlic. Add the onion and garlic to the hot oil and cook until softened and browned. Then add the cauliflower mixture and cook for 4-5 minutes. Set aside to cool.
- In the food processor, pulse the cilantro and de-seeded jalapeno until fine. Add the mixture to the “rice”. Then add the zest of 3 limes and juice to the mixture. Add salt to taste. Mix thoroughly.
- To prepare the beans, rinse and wash them first. Then heat them on a stove and add the coriander, cumin and salt and cook until warm. About 2-3 minutes on medium heat.
- Peel and dice the mango. Dice the avocado.
- To serve, start with a nice helping of the cauliflower rice, top with beans, and garnish with mango and avocado. Enjoy!