Featuring magic (and NOT soggy) cauliflower rice!
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I remember the first time I had cauliflower rice. It was 2015 and I was trying to make cauliflower pizza. I followed all the directions very carefully, squeezed out as much water as possible from the cauliflower, and formed it into the pizza “crust”. It was terrible. Just a wet and soggy, pizza-shaped casserole.
Last year I really wanted to make some cauliflower rice that had a quality texture and tasted good. I love the taste of cauliflower and wanted to try it in a burrito bowl. After a couple of tries I figured out the perfect way to make cauliflower rice and it doesn’t involve any squeezing out water or sogginess. It’s very simple and takes about 5 minutes of prep and it turns out so well! Very very similar to rice and adds extra flavor to your meal. I love the other ingredients in this meal, but the rice is definitely the star of the show, in my opinion, and can be very versatile for other meals.
Ingredient details:
- Cauiflower – Two fresh caulifliowers were used for this meal and it made about 4 servings. You will need a food processor to pulse the caulflower to have it take shape into riced pieces.
- Black beans – I just used a 15oz can of black beans.
- Corn – Canned corn works here too, but fresh or frozen would be fine as well.
- Peppers – I like mixing red and orange peppers, so I used one of each. The flavors pair really well and I love the added color in my food!
- Yellow Onion – Diced.
- Garlic – As always, fresh garlic is the best and I used 5 cloves of minced garlic. You can always add more if you want!
- Kale – Fresh kale, diced into small pieces. I wouldn’t cook the kale for this recipe or it will get mushy and look funky.
- Seasonings: cumin, chili powder, paprika, salt
- Optional: Cilantro, vegan sour cream, vegan cheese
Detailed Instructions:
Make the rice: Set your oven to 400°. Chop the cauliflower into small enough pieces to fit into your food processor. Fill your food processor and pulse a few times (4-5) until well chopped. Grease a 13×9 pan (I’ve used olive oil, coconut oil, and vegan butter and they all work well!). Fill the pan with your riced cauliflower and bake uncovered for 25-30 minutes. This process will crisp up the cauliflower and roast out any excess moisture. You’ll be left with a delicious batch of rice that will taste amazing! Pro tip: sprinkle a little bit of cumin and salt on the top of the cauliflower for added flavor.
Make the filling: While the rice cooks, dice the onion and mince the garlic. Cook in a frying pan on medium heat until onion is translucent. Chop the peppers and add to the pan. Continue cooking for 3-5 more minutes. Add in the black beans, corn, and spices. Reduce heat to low until you are ready to serve.
Assembly: Layer in a bowl with rice and the filling and top with kale, vegan sour cream, vegan cheese, cilantro, and anything else you would like! I’ve tried it before with guacamole and it was delicious!
Recipe List
Prep time: 10 minutes
Cook time: 30-35 minutes
Serves: 4-5
Ingredients:
2 heads of cauliflower
15oz can black beans
15oz can corn
1 red pepper
1 orange pepper
1 yellow onion
5 cloves garlic
1/2 cup kale
1 tbsp cumin
1/2 tsp chili powder
1/2 tsp paprika
salt to taste
optional: 1 tbsp freshly chopped cilantro, vegan sour cream, vegan cheese.
Instructions:
- Set oven to 400°
- Chop cauliflower into small pieces
- Place cauliflower in food processor and pulse 4-5 times until riced.
- Grease 13×9 pan and pour in cauliflower. Bake for 25-30 minutes.
- Dice onion and mince garlic. Cook in a pan on medium until onion is translucent.
- Chop peppers and add to pan. Continue to cook for 3-5 minutes.
- Add in black beans, corn, and seasonings to pan. Simmer until ready to serve.
- Once all ingredients are cooked, serve in a bowl and add toppings.
- Enjoy!
