Cauliflower Rice Burrito Bowl

Makes 2 bowls

Ingredients:

For the Cauliflower Rice:

(Like any rice, this cauliflower rice takes on any flavor that you’d like.  Feel free to add sautéed onions, garlic, or fresh herbs to this rice.  Below are the bare bones of cauliflower rice.)

1 small head of raw cauliflower, any color, cut into medium florets

2 tablespoons olive oil

salt and pepper to taste

OR:

Purchase Frozen Cauliflower Rice from Trader Joe’s (this is what I do.).

For the Burrito Bowls:

(Divide and heap each of the following onto two large shallow bowls, or two plates.)

2 large portions of cauliflower rice

1 cup black beans, warmed

2 cups kale or spinach, wilted and sautéed in olive oil and garlic

2 spoonfuls spicy salsa

2 small handfuls shredded cheddar cheese

1 ripe avocado, sliced or cut into chunks

pickled jalapeños

fresh fried corn tortilla chips

fresh cilantro leaves

Instructions:

To make the cauliflower rice, place florets in a food processor fitted with the blade attachment.  Process until cauliflower is ground into fine bits that resemble bits of rice or couscous.

Place a large skillet over medium heat.  Add olive oil.  Add the cauliflower bits to the heated pan and toss to combine.  Allow to cook until the cauliflower rice has softened slightly and browned, about 6 to 8 minutes.  Season generously with salt and pepper.  Add any other flavoring, herb, or seasoning you might enjoy.  Remove from heat and spoon into two large bowls.  If you have any excess rice, store it in the refrigerator for up to 5 days.

To make a burrito bowl, start with a large shallow bowl or plate.  Spoon cauliflower rice onto the plate.  Spoon warmed black beans next to the rice.  Spoon sautéed kale next to the beans.  Top generously with hot salsa, shredded cheese, ripe avocado, pickled jalapeños, fried tortilla chips, and fresh cilantro leaves.  Enjoy!

From the Blog of Joy the Baker.