Mexican Cauliflower Rice Bowl

• Vegan
• Gluten free

• Produce

  • 2 Avocados, ripe
  • 1 (15 ounce can Black beans
  • 1/2 medium sized head Cauliflower
  • 1 handful Cilantro, fresh
  • 2 tbsp Cilantro, fresh
  • 2 ears Corn
  • 1 Garlic clove
  • 1 Jalapeno chile
  • 1 Leaf or romaine lettuce, fresh green
  • 1/2 Lime, juice from
  • 1 Lime
  • 1 Onion, small
  • 1 Radishes, thin
  • 1/2 Red bell pepper
  • 2 Scallions
  • 1 Tomato
  • 1/2 Yellow bell pepper
  • 1/2 Yellow tomato

• Canned Goods

  • 3/4 cup Vegetable broth

• Condiments

  • 1 tsp Lime juice
  • 1 Salsa

• Baking & Spices

  • 1 Kosher salt
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on hipfoodiemom.com

Description

Ingredients

• half a medium sized head of cauliflower, chopped into chunks
• handful of fresh cilantro, diced + more when serving
• juice from ½ lime
• kosher salt to taste
• 1 tablespoon extra virgin olive oil
• 1 small onion, finely chopped
• 1 jalapeño chile, stemmed, seeded and minced (optional)
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 (15 ounce) can black beans, rinsed
• ¾ cup vegetable broth
• salt and pepper to taste
• 2 to 3 ears of corn, cooked and cut from the cob
• 1 tomato, finely diced
• ½ yellow tomato, finely diced
• ½ red bell pepper, finely diced
• ½ yellow bell pepper, finely diced
• 2 scallions, finely diced
• 2 tablespoons minced fresh cilantro
• 1 teaspoon lime juice
• salt and pepper to taste
• fresh green leaf or romaine lettuce, chopped
• radishes, sliced thin
• 2 to 3 ripe avocados
• salsa, if desired
• 1 lime sliced for wedges

Directions

• Using a food processor, place the cauliflower chunks inside and pulse until it becomes a cous-cous like texture. Remove from food processor and place into a large mixing bowl.
• Mix in the fresh cilantro, freshly squeezed lime juice and season with salt. Mix and taste and adjust any ingredients as needed. Set aside.
• Using a large skillet over medium high heat, add the olive oil and onions and cook until softened, for about 3 to 5 minutes. Stir in the jalapeño (if using), garlic and cumin and cook until fragrant, for about 30 seconds. Stir in the black beans and vegetable broth and cook until the liquid has nearly evaporated, for about 5 to 7 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
• Using a large mixing bowl, mix together the corn, diced tomatoes, diced bell peppers, scallions, cilantro and lime juice and season with salt and pepper to taste. Set aside.
• Serve in large bowls and divide evenly into 4 bowls: the cauliflower cilantro lime rice, black bean mixture and fresh corn mixture. Top with chopped lettuce, radishes, sliced avocados, salsa if desired and lime wedges. Mix and enjoy!