Did you guys know you can now rate my recipes??? Feel free to add a rating to any of my recipes you’ve tried in the comments section below the recipe. Thanks!!
This Loaded Cilantro Lime Cauliflower Rice is packed to the max with goodness (cauliflower, black beans, avocado, corn, tomatoes) and it’s brimming with fresh flavor!
Yeah, it’s good enough to become a new menu staple!
I’m telling you guys though, cauliflower rice is where it’s at! Why has it taken me 30 years of life to discover something so amazing?
I know crazy, right? I’m getting excited about cauliflower.
I guess it’s just that I’ve always been a fan of white rice but we all know it’s pretty much just an empty carb so finding a healthy and delicious replacement is a big thang.
And then obviously how do I not turn something so fabulous into a burrito bowl?? It’s just meant to happen.
Two of the best things, Mexican seasoned grilled chicken and this hearty cauliflower “rice,” collide to make one healthy unforgettable meal.
That you’ll want to make again. And again. And then again. Forever and ever.
My method for cauliflower rice may seem a little strange, but I’ve found drying the minced cauliflower really does make a difference in the end result.
Especially when you are going to be adding in more liquid, like the lime juice here. So I don’t recommend skipping that step.
Oh and if you don’t have a food processor you can grate the cauliflower instead.
Hope you love this as much as I do!
Loaded Cilantro Lime Cauliflower "Rice"
Skip the white rice and try this seriously delicious cauliflower "rice" instead! This version is packed with veggies and flavored with the bright cilantro lime combination.
- 1 medium head cauliflower (about 2 1/4 lbs)
- 1 1/2 Tbsp olive oil
- 1/2 cup chopped green onions, plus more for serving
- 2 tsp minced garlic (2 cloves)
- 1 1/2 cups frozen corn, thawed in a strainer under hot water and drained well on paper towels
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 avocado (fairly firm but ripe), diced
- 1 large Roma tomato, seeded and diced
- 1/3 cup chopped fresh cilantro
- 2 Tbsp fresh lime juice, plus 1 tsp lime zest
Cut the florets from the cauliflower core. Pulse half at a time in food processor, in 1 second pulses until it's minced into fine bits, just a bit larger than couscous (you should have about 4 cups).
Place cauliflower on a several sheets and layers of paper towels, then wrap and press to remove some of the excess liquid. Set aside.
Heat oil in a 12-inch non-stick skillet over medium-high heat. Add onions and garlic and saute 30 seconds. Add in cauliflower "rice" and saute 6 minutes.
Add in corn and black beans, season with salt to taste and warm through, about 1 - 2 minutes. Remove from heat.
Add tomatoes, avocado, cilantro, lime juice and lime zest and gently toss. Serve warm.
Recipe source: Cooking Classy
If you'd like to make the rice into chicken burrito bowls - pound 4 (6 oz) chicken breasts to an even thinness. Brush both sides lightly with olive oil and season with S & P. Season both sides with (total) 1 tsp ancho chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1/8 tsp sugar (for a better char). Grill on preheated 425 degree grill, about 4 minutes per side. Let rest 5 minutes on a plate then cut int cubes. Serve with this "rice", top with Queso fresco cheese if desired.