Inspired by 
And a recent visit to Chipotle reminded me how much I love rice bowls. Now I can eat rice until the cows come home. I love rice. But sometimes a girl needs a low-carb option.
Enter my glorious cauliflower rice!! All you need is a head of cauliflower and a food processor. It’s that easy. I even love eating it as 
I love the vibrant colors here. The only thing cooked here is the corn, which you can also grill which would be just lovely. I just cooked corn on the cob and cut the corn kernels from there.
I prepared the cauliflower rice pretty much the same way I make 
Top your Mexican Cauliflower Rice Bowl with avocados, some lettuce and some radishes . . you can even mix in some pico de gallo or some salsa if desired.
Mix and enjoy!
Mexican Cauliflower Rice Bowl
Ingredients
For the cauliflower cilantro lime rice:
- half a medium sized head of cauliflower chopped into chunks
- handful of fresh cilantro diced + more when serving
- juice from 1/2 lime
- kosher salt to taste
For the black beans:
- 1 tablespoon extra virgin olive oil
- 1 small onion finely chopped
- 1 jalapeño chile stemmed, seeded and minced (optional)
- 1 garlic clove minced
- 1 teaspoon ground cumin
- 1 15 ounce can black beans, rinsed
- 3/4 cup vegetable broth
- salt and pepper to taste
For the corn mixture:
- 2 to 3 ears of corn cooked and cut from the cob
- 1 to mato finely diced
- 1/2 yellow tomato finely diced
- 1/2 red bell pepper finely diced
- 1/2 yellow bell pepper finely diced
- 2 scallions finely diced
- 2 tablespoons minced fresh cilantro
- 1 teaspoon lime juice
- salt and pepper to taste
Fresh toppings:
- fresh green leaf or romaine lettuce chopped
- radishes sliced thin
- 2 to 3 ripe avocados
- salsa if desired
- 1 lime sliced for wedges
Instructions
For the cauliflower cilantro lime rice:
- Using a food processor, place the cauliflower chunks inside and pulse until it becomes a cous-cous like texture. Remove from food processor and place into a large mixing bowl.
- Mix in the fresh cilantro, freshly squeezed lime juice and season with salt. Mix and taste and adjust any ingredients as needed. Set aside.
For the black beans:
- Using a large skillet over medium high heat, add the olive oil and onions and cook until softened, for about 3 to 5 minutes. Stir in the jalapeño (if using), garlic and cumin and cook until fragrant, for about 30 seconds. Stir in the black beans and vegetable broth and cook until the liquid has nearly evaporated, for about 5 to 7 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
For the corn mixture:
- Using a large mixing bowl, mix together the corn, diced tomatoes, diced bell peppers, scallions, cilantro and lime juice and season with salt and pepper to taste. Set aside.
To assemble your Mexican Cauliflower Rice Bowl:
- Serve in large bowls and divide evenly into 4 bowls: the cauliflower cilantro lime rice, black bean mixture and fresh corn mixture. Top with chopped lettuce, radishes, sliced avocados, salsa if desired and lime wedges. Mix and enjoy!
Black bean mixture from America’s Test Kitchen’s The Best Mexican Recipes cookbook, shared here with permission from ATK.
