Skinny Cauliflower Mexican Rice

• Gluten free

• Produce

  • 1 Avocado and chopped green onions
  • 1/2 cup Black beans
  • 1 Carrot, large
  • 1 medium head Cauliflower
  • 1 cup Corn, frozen or canned
  • 2 cloves Garlic

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1/2 tsp Chili

• Condiments

  • 4 tbsp Salsa

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on recipesjust4u.com

Ingredients

• 1 medium head of cauliflower
• 1 tbsp of extra virgin olive oil
• 1 large carrot, cut into small pieces
• 2 cloves of garlic, minced
• 1 cup of frozen or canned corn
• ½ cup of black beans
• ½ tsp cumin
• ½ tsp chili
• salt and pepper to taste
• 2 beaten eggs
• 4 tbsp of salsa
• avocado and chopped green onions to garnish

Directions

• Cut the cauliflower into pieces and place in a food processor. Pulse until the cauliflower resembles small grains of rice.
• Add 1 tbsp of the olive oil to a saucepan and add the carrots and stir fry until fragrant - about 4 minutes.Add the mince garlic and cook a minute more.
• Stir in the cauliflower, black beans and frozen corn and the other tablespoon of olive oil. Stir fry quickly until the cauliflower is soft but not mushy.
• Make a well in the middle of the mixture, turn down the heat and add the eggs. Stir gently and continuously until the eggs are cooked. Stir in the soy sauce and chopped green onions.
• Garnish with a few more green onions and some chopped avocado and serve immediately.
• This dish is best served the same day.