This Green Mexican Cauliflower Rice Bowl is spicy, sweet, tangy and satisfying! Cauliflower replaces rice to create a low calorie, zero refined carb meal. This is low fat, low carb, vegan, paleo, and sugar free! Enjoy as a side dish or as a main course! Double or triple recipe and bring it to a party!
Ingredients
For the Bowl
1½ cup Riced cauliflower
⅓ cup onion chopped
⅔ cup red bell pepper chopped
1 medium portabella mushroom chopped
1 clove garlic minced
2 TBS water
½ tsp cumin
salt and pepper to taste
Mango chopped
Cherry Tomatoes Chopped
For the Sauce
1 cup kale chopped
1 cup cilantro
¼ cup coconut milk yogurt (I use SoDelicious Brand)
¼ avocado
½ jalapeno chopped
½ garlic clove minced
juice of two limes
salt to taste
Instructions
Break cauliflower into florets
Lightly blend until you get a “rice like” consistency- (makes about 2-3cups)
Using a cheese cloth or a dish towel, squeeze excess water from cauliflower
Transfer to a bowl
Spray a skillet with non-stick cooking spray
add water bell pepper, onion, mushroom and garlic. Cook over medium heat until veggies are soft
add riced cauliflower, cumin, salt and pepper. Cook for another 2 minutes and set aside
In a food processor, combine all sauce ingredients. Blend until smooth
add sauce to rice mixture. Add tomato and mango. Mix well
ENJOY!
Recipe by Cookies to Kale at http://www.cookiestokale.com/mexican-cauliflower-rice-bowl/