Although it seems a bit different, it's actually very easy to transform a head of cauliflower into rice and anyone can do it. You can use a food processor, cheese grater or just buy those cauliflower rice bags from TJ's that are already made. The recipe below will tell you how to make cauliflower rice using a food processor and, once you know how to do that, you can use it in all kinds of ways like Asian stir-frys, with curry or Mexican, as shown here.
Just to clarify, cauliflower rice won't actually taste like rice, it more so resembles the consistency and picks up the flavors of whatever spices or sauces you pair with it. Cauliflower is amazing at this carb illusion, and you can find another one of my favorite recipes where it resembles mashed potatoes here.
So back to these bowls! I love just about any kind of rice bowl but these mexican cauliflower rice bowls get me especially excited. I've always been a volume eater, which makes portion control a challenge. Since this recipe is essentially just tons of veggies with black beans, spices and no oil you can throw calorie counting out the window and serve yourself as much as you want.
Again, I don't hate oil, just as I don't hate rice. It's just that, there is a time and a place for it where you really receive the benefits in flavor and utility and this recipe doesn't need it. Cooking the veggies in vegetable broth instead of oil results in the exact same flavors and textures (I've tried it both ways) so my thought is, why not just leave it out?
Oil or no oil, this recipe has become one my favorites I find myself making weekly. Make sure you add a generous squeeze of lime and tons of cilantro on top to really bring in that delicious freshness.
Ingredients (Serves 4):
- 1 head cauliflower
- 1/4 vegetable broth
- 2 carrots, peeled and chopped into small pieces
- 1 can black beans, drained and rinsed
- 1/2 cooked corn
- 1 tablespoons ancho chile powder (or more or less depending how spicy you want it)
- 1/3 cup tomato sauce (I use TJ's pizza sauce -- seems a little weird but seriously yum)
- 2 large handfuls spinach
- 1 avocado, cut into cubes
- Place cauliflower florets in a food processor and pulse until broken down to rice-sized pieces and set aside. Make sure not to over pulse here, or it can get a bit mushy when cooked. If you have a large head of cauliflower, you may need to do this in two batches.
- Add 2 tablespoons of the vegetable broth to a pan over medium-high heat, adding chopped carrots once heated and cook for a couple minutes. Add the remaining two tablespoons of vegetable broth and the cauliflower rice and cook for another 5 minutes.
-Stir in the black beans, corn, ancho chile powder, tomato sauce, salt and pepper and cook until everything is heated through. Finally, stir in the spinach until wilted. Place in bowls and top with avocado and a generous amount of cilantro and lime juice.