Main Course
Cauliflower Rice Bowl with Black Beans, Corn, and Salsa
About this dish
This vibrant cauliflower rice bowl is inspired by the bold flavors of Mexican street food. Diego Valdez, our spicy-tongued tequila friend, brings you a speedy, low-carb bowl that packs a punch with black beans, sweet corn, and a fresh salsa that sings.
It's the kind of weeknight hero you'll want to shout about from the rooftops.
Ingredients
UK and US measurements are both included for every recipe.
head of cauliflower, riced (about 4 cups)
vegetable1 medium
olive oil
fat2 tablespoons
garlic cloves, minced
herb2 cloves
ground cumin
spice1 teaspoon
salt, to taste
spice1 teaspoon
black pepper, freshly ground
spice0.25 teaspoon
canned black beans, drained and rinsed
protein1 can (400 g)
Imperial measurement: 1 can (15 oz)
corn kernels (fresh, frozen, or canned)
vegetable1 cup (150 g)
tomatoes, diced
vegetable2 medium (200 g)
red onion, finely diced
vegetable0.5 cup (75 g)
fresh cilantro, chopped
herb0.25 cup (15 g)
lime juice, fresh
fruit2 tablespoons (30 ml)
ripe avocado, sliced
other1 large
jalapeño (optional, for heat), minced
other1
Method
Rice the cauliflower
5 minutesIf starting with a whole head of cauliflower, cut it into florets and pulse in a food processor until it resembles rice grains. Alternatively, use pre-riced cauliflower.
Cook the cauliflower
8 minutesHeat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the cauliflower rice, cumin, salt, and pepper. Stir well and cook for 5 to 7 minutes, stirring occasionally, until the cauliflower is tender but not mushy. Remove from heat.
Prepare the salsa
5 minutesIn a small bowl, combine diced tomatoes, red onion, chopped cilantro, and lime juice. Add optional jalapeño for extra heat if desired. Season with a pinch of salt and stir to combine. Set aside.
Assemble the bowls
2 minutesDivide the cooked cauliflower rice among four bowls. Top each with a generous portion of black beans, corn kernels, salsa, and sliced avocado. Serve immediately with extra lime wedges on the side.
Equipment
- food processor (optional if using pre-riced cauliflower)
- large skillet
- knife and cutting board
- mixing bowls
Nutrition facts
Tips
- Don't overcook the cauliflower, or it will become watery. Aim for a tender but al dente texture.
- To save time, use frozen riced cauliflower and canned corn (drained). The salsa can be made in advance.
- For an extra punch of flavor, add a pinch of chili powder or a dash of hot sauce to the cauliflower while cooking.
- If you're not strictly vegan, sprinkle some crumbled queso fresco over the top for a creamy finish.
Serving suggestions
- This bowl is perfect on its own, but you can also serve it with warm tortillas or tortilla chips on the side.
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Recipe by
Diego Valdez
Specialises in Mexican cuisineDiego Navarro makes aguachile that will clear your sinuses and your soul.
Describe yourself in three words: Spicy, loud, tequila friend.