Beans and rice—delicious, but not the healthiest thing. So when we’re in the mood for it we opt for cauliflower rice. Though at times messy, it’s not hard to make on your own. But you can always pay a little extra and purchase the already-chopped kind.
Yield: 2-4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
1/2 head finely chopped cauliflower
2 T olive oil
2 T onion
1 clove garlic
2-6 miniature bell peppers (depending on size and preference)
1/2 jalapeño (or more if you like spice)
1 can black beans
2 t cumin
1 t chili powder
cayenne, salt and black pepper to taste
Juice of 1 lime
1/2 C cilantro
Chop cauliflower head in half, and discard stem. You can put one half in the fridge and use it later! Finely chop florets of the remaining half, or pulse in a blender or food processor.
Chop all other ingredients.
Heat olive oil in pan over medium-high. Once heated, add onion, bell peppers and jalapeño peppers. Sauté for a few minutes until they start to soften. Add garlic. After about 30 seconds, add cauliflower and sauté until it starts to brown (about 7 minutes).
Add black beans and spices. Stir a few times then remove from heat.
Top with lime juice and fresh cilantro.