Mexican Cauliflower Rice Bowl
Author: 
Cuisine: vegan
Prep time: 
Cook time: 
Total time: 
Serves: 1-2 servings
 
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
  1. Break cauliflower into florets
  2. Lightly blend until you get a “rice like” consistency- (makes about 2-3cups)
  3. Using a cheese cloth or a dish towel, squeeze excess water from cauliflower
  4. Transfer to a bowl
  5. Spray a skillet with non-stick cooking spray
  6. add water bell pepper, onion, mushroom and garlic. Cook over medium heat until veggies are soft
  7. add riced cauliflower, cumin, salt and pepper. Cook for another 2 minutes and set aside
  8. In a food processor, combine all sauce ingredients. Blend until smooth
  9. add sauce to rice mixture. Add tomato and mango. Mix well
  10. ENJOY!
Recipe by Cookies to Kale at http://www.cookiestokale.com/mexican-cauliflower-rice-bowl/