Mexican Cauliflower Rice Bowl
I regret not getting on the cauliflower rice bandwagon sooner, because it really is so easy and so delicious! The great thing about cauliflower rice is that it acts as a base for any flavor profiles you want to add. My cauliflower rice dish is a play on a burrito bowl, using lots of smoky cumin with refreshing lime zest and juice. Top it with avocado slices, salsa, and sriracha hummus, or perhaps grilled chicken or fish! Serves 2 generously
What (your ingredients):
1 head of cauliflower
1 teaspoon olive oil
½ teaspoon cumin
¼ teaspoon garlic powder
¼ – ½ teaspoon red pepper flakes, depending on the level of heat you prefer
1 lime, zest and juice
Salt and pepper to taste
Toppings: avocado, salsa, hummus, fried egg, grilled chicken or fish, sautéed veggies, sea salt crystals
How (your directions):
Heat oil in a skillet over medium heat.
Meanwhile, using a cheese grater, grate the cauliflower head into a large bowl.
Hint: The best “rice” comes from the florets, but keep the stems for another time- they can be roasted, sautéed, steamed, or added to soup.
Hint: You can add other veggies at this point, like zucchini or onion, if you want some added veggies I added ½ a jalapeño!
Spread cauliflower evenly across the heated skillet. Without stirring, add all spices, lime zest, and lime juice, and allow to cook for 5 minutes.
Add lime zest and juice, and begin to stir cauliflower for another 3-5 minutes until the cauliflower gets a nice brown color.
