Cauliflower Rice Burrito Bowls



For the Cauliflower Rice:

2 tablespoons grapeseed or olive oil

1 head cauliflower, grated

1 lime, juiced

1 tablespoon chili powder

2 teaspoons onion powder

¾ teaspoon kosher salt

For the guacamole:

2 ripe avocadoes

2 cloves garlic, minced

1 lime, juiced

2 tablespoons red onion, chopped

1 jalapeno, seeded and chopped

1 roma tomato, seeded and diced

1 tablespoon fresh coriander, chopped

Salt to taste

For the Burrito Bowls

1 14-ounce can garbanzo beans

1 ear corn, cooked and kernels removed


Cauliflower Rice

Pico de Gallo

Coriander for serving




To Prepare the Cauliflower Rice:

Remove the green stems off the cauliflower and chop the head of cauliflower in half.

Grate the whole head (one half at a time) on the box grater. It’s okay if you leave some small florets.

In a large non stick pan, heat oil to medium-high heat.

Add the cauliflower, lime juice, chili powder, onion powder, and salt. Stir everything together and cover the non stick pan.

Cook the cauliflower, stirring consistently, until it is softened and browned, about 15 to 20 minutes.

To Make the Guacamole:

Peel and pit the avocados and place them in a bowl.

Add the lime juice, garlic, onion, jalapino, and mash with a fork or chop with a knife (to leave the guacamole chunky, use a knife to chop everything together).

Add the chopped tomato and coriander and fold into the guacamole.

To make awesome burrito bowls:

Add the garbanzo beans to a saucepan and heat on medium to medium-high until hot.

Steam an ear of corn about 5 to 8 minutes. When it’s cool enough to handle, carefully remove the kernels using a knife.

Dish desired amount of cauliflower rice, beans, and corn into a bowl. Add pico de gallo and guacamole and go to town!

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