CAULIFLOWER RICE BURRITO BOWL
Flavorful 30-minute burrito bowls made with seasoned cauliflower rice, black beans, grilled peppers and onions, and guacamole! Hearty, plant-based fun.
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 18
Steps:
- Add beans to a small saucepan over medium heat and season with spices to taste. Once bubbling, reduce heat to low and stir occasionally.
- Prepare cauliflower rice by following these instructions. Then heat a large rimmed skillet over medium heat.
- Once hot, add oil, garlic, onion, and a pinch each salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower 'rice' and stir to coat.
- Place the lid on to steam the rice for about 2-4 minutes or until almost tender like rice (al dente in texture), stirring occasionally. Chop up your bell pepper and onion at this time.
- Remove rice from heat and transfer to a large mixing bowl. Add lime juice, cumin, chili powder, salsa and fresh cilantro. Stir to combine and taste and adjust seasonings accordingly, adding salt, pepper, lime juice, salsa, or more spices as desired. Set aside.
- Heat the large skillet back over medium-high heat. Once hot, add oil, bell pepper and onion and a pinch of sea salt. Sauté, stirring frequently, until slightly softened and they take on a little color - about 4 minutes.
- To serve, divide rice, beans, and peppers between serving bowls. Enjoy as is or with corn tortillas, chips, salsa, lime juice, hot sauce, or guacamole (recipe in notes).
- Best when fresh, though leftovers keep for 2-3 days in the refrigerator.
- Serve with desired toppings (listed above) or as is. I recommend avocado, lime juice, hot sauce, and cilantro.
- Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree F (176 C) oven until warmed through - about 20 minutes. See notes for instructions on making ahead of time.
Nutrition Facts : ServingSize 1 bowls, Calories 269 kcal, Carbohydrate 44.3 g, Protein 13.7 g, Fat 15 g, SaturatedFat 2.2 g, Sodium 195 mg, Fiber 12 g, Sugar 6.9 g
CAULIFLOWER TACOS WITH AVOCADO CREMA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Toss together the red and green cabbage with the juice of 1 lime. Season with salt and pepper and set aside.
- In a large bowl, mix together the olive oil, chipotle puree, cumin, onion powder, garlic powder, 1 teaspoon of salt and a pinch of pepper. Toss the cauliflower florets in the spice mixture until well coated. Place in a singe layer on the prepared baking sheet. Roast until well browned, 20 to 25 minutes. While the cauliflower roasts, make the avocado crema.
- Place the avocado, chopped cilantro and the juice of the remaining lime in a bowl. Season with salt and pepper and use a fork to mash until the mixture is smooth.
- Heat the tortillas by placing in a dry pan over medium heat for a few seconds, until soft and pliable. Place a few cauliflower florets in each tortilla. Drizzle with the avocado crema and top with the cilantro leaves, cabbage and radishes. Add hot sauce, if desired.
- Put on a platter and garnish with lime wedges and cilantro leaves.
MEXICAN CAULIFLOWER AND GUACAMOLE SALAD
Make and share this Mexican Cauliflower and Guacamole Salad recipe from Food.com.
Provided by Tropicgal
Categories Cauliflower
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE GUACAMOLE: Keep the vegetables a little chunky. Combine all ingredients and stir. Allow the flavors to meld by refrigerating for several hours.
- FOR THE CAULIFLOWER: Bring 2 inches of water to a boil in a medium saucepan. Add the cauliflower, covering with a lid and bring back to a boil. After 4 minutes remove from heat.
- Drain. Immediately plunge into icy cold water. (I might repeat this several times - you just want to stop the cauliflower from continuing to cook. The cauliflower should hold it's shape.) Drain. Then drain completely in paper towel lined bowl.
- Mix vinegar, oil, salt and pepper in a plastic container with a lid, stir until the salt dissolves. Toss in the cauliflower. Cover, let it marinate in the refrigerator for at least 1 hour, giving it a good shake every once in awhile.
- Just before serving arrange a platter with the romaine or baby greens, arrange cauliflower over, mounding it up slightly with each head of flowerettes facing outward. Top with the guacamole in the center. Sprinkle with the almonds and cilantro.
- Enjoy!
Nutrition Facts : Calories 219.3, Fat 17.9, SaturatedFat 2.2, Sodium 329.4, Carbohydrate 14.7, Fiber 7.9, Sugar 3.7, Protein 4.4
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