Cauliflower rice burrito bowls
Ingredients
cauliflower
cherry tomatoes, quartered
diced white or red onion, divided
large jalapeño, seeded and finely chopped
cilantro, divided
fresh lime juice
Kosher salt
Freshly ground pepper
avocados
Extra-virgin olive oil
garlic, thinly sliced
ground cumin
Pinch of dried oregano
14-ounce cans pinto beans, drained
shredded cabbage, thinly sliced crosswise
Sour cream (optional)
Hot sauce, for serving
Directions
Step 1
Remove the leaves and core of the cauliflower and chop into florets. Place florets in a food processor and pulse until they're finely chopped and resemble rice.
Step 2
To make pico de gallo, toss together the tomatoes with half each of the onion, jalapeño, and cilantro in a small bowl. Stir in 1 tablespoon of the lime juice. Season with salt and pepper.
Step 3
In another bowl, mash the avocados with a fork. Fold in the remaining onion, jalapeño, cilantro, and 2 tablespoons of lime juice. Season with salt and pepper.
Step 4
In a medium saucepan, warm 1 tablespoon of olive oil over medium heat. Add cauliflower rice and a season with salt. Cook, stirring occasionally, until just tender, about 8 minutes. Transfer cauliflower to a bowl and wipe out the saucepan.
Step 5
In the same saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and cook, stirring until softened, about 2 minutes. Add the cumin and oregano and cook until fragrant, about 30 seconds. Add the beans and 2 tablespoons of water and cook, stirring and scraping up any browned bits from the bottom of the pan, until the beans are hot, about 5 minutes. Season with salt and pepper.
Step 6
To serve, divide the cauliflower rice, beans, pico de gallo, guacamole, and cabbage among the bowls. Top with sour cream and hot sauce as desired.
