Using ground cauliflower instead of rice has fewer calories and is low in carbs. Cauliflower is packed with fiber, potassium, vitamin C, and other nutrients. This easy weeknight dinner packs a flavorful jolt without any meat or, if you prefer, add freshly cooked ground beef.
- 1 head of cauliflower, chopped into small florets
- 1 medium onion, diced finely
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/4 cup water
- 1 can of black beans, chick peas, or kidney beans
- 1 1/2 cups grape tomatoes, halved
- Optional: two tablespoons salsa
- Green onions, thinly chopped
- Avocado, halved and diced
- Chop cauliflower into small florets and add to food processor until finely chopped resembling rice. Scrape the sides of the food processor with a spoon until all florets are minced. Let sit.
- Dice onion and garlic.
- Heat a large skillet to a medium temperature. Add olive oil, onion, and garlic. Stir often until onion and garlic brown slightly.
- Reduce skillet to low temperature. Add cauliflower rice and blend well with onions and garlic.
- Add tomato paste, chili powder, cumin, cayenne pepper, and sea salt. Stir until well combined.
- Add about 1/4 cup water to reduce thickness of rice and add salsa if desired.
- Add beans and tomatoes. Stir well.
- Divide Mexican cauliflower rice into bowls and top with green onions and diced avocado.
- Serve immediately.
This recipe is approved by Judith Siebart, a WVU Medicine dietitian.
Are you interested in one-on-one nutrition counseling? Call 855-WVU-CARE to learn more or schedule an appointment.