Mexican Cauliflower Rice Bowl
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 water bell pepper, onion, mushroom and garlic. Cook over medium heat until veggies are soft
- In a food processor, combine all sauce ingredients. Blend until smooth
- Add sauce to rice mixture. Add tomato and mango. Mix wellENJOY!