Mexican Style Cauliflower Rice with Guacamole (2024)

Ingredients

Mexican Cauliflower Rice

• 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 ounccan black beans, drained and rinsed
• 1 can (15 ouncecrushed tomatoes

Gaucamole

• 2 avocados, pitted
• 1/2 small red onion, diced
• juice of 1/2 limes
• 1/2 jalapeno, diced
• 1/4 cup fresh cilantro, chopped

Instructions

1. How to make the cauliflower rice
2. Quarter cauliflower head and cut out the hard inner core from each section. Break apart the cauliflower into smaller florets.
3. 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.
4. ORJust use the large side on a box grater to grate the cauliflower florets into a grain like texture.

Mexican Cauliflower Rice

1. 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.
2. Add the drained and rinsed beans and crushed tomatoes and stir everything together.
3. 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.
4. Meanwhile make the guacamole by mashing all of the ingredients together in a small bowl.
5. 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.
6. Serve the cauliflower rice warm with guacamole and sprinkle extra cilantro over the top and enjoy.

Nutrition Information

Yield: 6Calories: 319Saturated Fat: 2gSodium: 526mgCarbohydrates: 38gFiber: 15gSugar: 8gProtein: 11g