Mexican Style Cauliflower Rice with Guacamole

• Vegan
• Gluten free

• Produce

  • 2 Avocados, pitted
  • 2 Bell peppers
  • 1 (15 ounce can Black beans
  • 1 head Cauliflower
  • 1/4 cup Cilantro, fresh
  • 3 Garlic cloves
  • 1/2 Jalapeno
  • 1/2 Limes, juice of
  • 1 tsp Oregano, dried
  • 1 1/2 Red onion, small
  • 1 can Tomatoes

• Baking & Spices

  • 1 tsp Chili powder
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on asaucykitchen.com

Description

Ingredients

• 1 head cauliflower
• 2 tablespoons oil
• 1 small red onion, diced
• 2 bell peppers, deseeded and diced
• 3 garlic cloves, crushed or minced
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 (15 ounce) can black beans, drained and rinsed
• 1 can (15 ounces) crushed tomatoes
• 2 avocados, pitted
• 1/2 small red onion, diced
• juice of 1/2 limes
• 1/2 jalapeno, diced
• 1/4 cup fresh cilantro, chopped

Directions

• Quarter cauliflower head and cut out the hard inner core from each section. Break apart the cauliflower into smaller florets.
• Transfer the florets to a food processor or blender. If you use a blender you will need to do this part in several batches so that you don’t over process the cauliflower.
• Pulse the cauliflower at 1 second intervals until it’s broken down into small, rice sized pieces. Once you’ve processed everything, set aside your cauliflower rice to a bowl until you’re ready to add it to your skillet.
• In a large skillet heat 2 tablespoons oil over medium heat. Add the diced onion and sauté for 2-3 minutes, until soft and translucent. Add the bell pepper, crushed garlic, chili powder, cumin, oregano. Stir everything together and continue cooking for another 5 minutes.
• Add the drained and rinsed beans and crushed tomatoes and stir everything together.
• Turn the heat to medium high and bring to a simmer. Cover with a lid and allow to cook for about 15 minutes, stirring intermittently. 
• Meanwhile make the guacamole by mashing all of the ingredients together in a small bowl.
• After 15 minutes has gone by, reduce down to a medium heat and stir the cauliflower rice into the skillet until it’s completely mixed in. Cook or another 5 minutes to warm up the cauliflower. Once it’s nice and tender remove it from the heat.
• Serve the cauliflower rice warm with guacamole and sprinkle extra cilantro over the top and enjoy.