Mexican-Style Cauliflower “Rice”

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I recently came across the cookbook One Part Plant, which is all about slowly adding more plants into your diet and cutting down processed foods and animal products. It introduces a plan for making one meal per day 100% plant-based. In other words, a guide to being pretty much 1/3 vegan. I know that both Celiac and MTHFR affect my body’s ability to absorb nutrients, and I know that I don’t get nearly enough nutrients from plants in my diet. So, inspired by One Part Plant, I found a bunch of plant-based vegan recipes that I can’t wait to try in the upcoming weeks! This cauliflower rice was the first of these new vegan recipes that I made, and I absolutely loved it. The best part is that it made plenty of leftovers, and it’s super easy (and filling) for a packed lunch!

Ingredients

  • 1 head of cauliflower
  • 1 tablespoon of olive oil
  • 1 red onion
  • 1 can of black beans
  • 2 bell peppers (I used red and orange)
  • 2 tablespoons of minced garlic
  • 2 teaspoons of cumin
  • 1 teaspoon of chili powder
  • 3 teaspoons of gluten free taco seasoning (plus more to taste)
  • 1 teaspoon of oregano
  • 1 can of crushed tomatoes
  • Juice from 1 lime

Instructions

  1. Cut the head of cauliflower into quarters and rinse it. Then cut the solid core out of the middle of each quarter, leaving smaller florets only.
  2. Put the florets in a food processor and blend for a couple seconds at a time until the pieces are about the size of a grain of rice. You may need to do this in small batches so that you don’t over-process the cauliflower and end up with a mush.
  3. Chop the onion and bell peppers into small pieces.
  4. In a large skillet, heat the olive oil over medium heat and saute the onions, bell peppers, and garlic for about 3 minutes until the veggies begin to soften.
  5. Add the crushed tomatoes, black beans, cumin, oregano, taco seasoning, and chili powder. Let it simmer for about 5 minutes.
  6. Slowly stir in the cauliflower rice, making sure to evenly distribute the rest of the ingredients throughout. Lastly, stir in the lime juice. Let it simmer for another 5 minutes or so until the cauliflower softens just a bit. Taste test frequently to figure out when it’s the right texture.
  7. Optional but delicious: Garnish with some guacamole and lime!

3 Comments Add yours

  1. Sharon Bailey says:

    This sounds wonderful. You can bring this to dinner tomorrow for all of us to try!

    Sent from my Verizon 4G LTE smartphone

    Like

  2. Holli says:

    You can also buy frozen cauliflower, already riced. Saves time and effort and is just as healthy! Yum!

    Like

    1. And they have bags of riced cauliflower at costco

      Like

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