A fast, healthy take on the classic Mexican staple
"When you swap rice for cauliflower, you leave room for more flavorful and better-for-you toppings," says cookbook author Kristin Donnelly. Cauliflower rice is easy to make at home, but if you're short on time, opt for a pre-made variety. Donnelly's healthy Mexican-inspired recipe comes together in less than 30 minutes.
Ingredients
Directions
Step 1
Remove the leaves and core of the cauliflower and chop into florets. Place florets in a food processor and pulse until they're finely chopped and resemble rice.
Step 2
To make pico de gallo, toss together the tomatoes with half each of the onion, jalapeño, and cilantro in a small bowl. Stir in 1 tablespoon of the lime juice. Season with salt and pepper.
Step 3
In another bowl, mash the avocados with a fork. Fold in the remaining onion, jalapeño, cilantro, and 2 tablespoons of lime juice. Season with salt and pepper.
Step 4
In a medium saucepan, warm 1 tablespoon of olive oil over medium heat. Add cauliflower rice and a season with salt. Cook, stirring occasionally, until just tender, about 8 minutes. Transfer cauliflower to a bowl and wipe out the saucepan.
Step 5
In the same saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook, stirring until softened, about 2 minutes. Add the cumin and oregano and cook until fragrant, about 30 seconds. Add the beans and 2 tablespoons of water and cook, stirring and scraping up any browned bits from the bottom of the pan, until the beans are hot, about 5 minutes. Season with salt and pepper.
Step 6
To serve, divide the cauliflower rice, beans, pico de gallo, guacamole, and cabbage among the bowls. Top with sour cream and hot sauce as desired.