I’m caul-ing it : Mexican Style Cauliflower Rice

After such a beautiful weekend of weather here in NYC,  the heavens opened this morning and they haven’t stopped yet :(.  I’m trying to make the best of it with today’s post and a sunny, delicious recipe is the order of the day.

I’ve recently started using cauliflower rice as a substitute for regular rice either when I’ve run out if it or want to add some extra veggie nutrition to a meal.  It’s so useful, easy to cook with (especially if you buy the frozen cauli rice packs) and really tasty.

Today’s lunch is a nod to the ingredients in a Mexican burrito (without the tortilla) and has pan-fried cauliflower rice, yellow peppers and onions mixed with black beans, some mashed avocado and a little chopped plum tomato.

In terms of nutrition, Cauliflower offers a decent amount of Vitamin C plus it’s a really good source of dietary fiber.

Mexican Style Cauliflower Rice

Serves 2

1 can black beans drained and rinsed

2 tsps ground cumin

1 tsp chili powder

Salt and pepper for seasoning

1 tbsp olive oil

1/4 cup white onion

2 cups of cooked cauliflower rice

Juice of 1 lemon and more wedges to serve

1 tsp ground cumin, plus more to taste

1/2 yellow pepper thinly sliced

1/4 cup (20 g) fresh chopped cilantro, plus more for serving

1 avocado stoned and mashed

1 plum tomato chopped

1. Add the olive oil to a pan on a medium high heat and pan fry the onions and peppers until softened and browned a little.  Add the black beans and cook for a further minute. Season with the cumin, chilli powder and salt and pepper.
2. Plate the cauliflower rice, beans and peppers mixture and serve with the tomatoes, avocado and a wedge of lemon.  Sprinkle with chopped cilantro and serve.