Thursday, September 28, 2017

Mexican Delight Burrito Bowl - Part 1 (the healthy part!)

Just to show I don't spend all day making cards (although I am not sure what would be wrong with that!) I have two recipes to share.....because after making them together, it was a definite "party in my mouth" experience!  And yes, you could certainly enjoy one without the other, but just this first time - make both!!

First of all, have you jumped on the cauliflower rice bandwagon??  I know - I had a hard time wanting to even try it and I like cauliflower - but the whole thing seemed too "different".  But I was so wrong - once again!  I have made several variations over the past few months and each was okay as a rice substitute, but THIS one is undeniably the best.  You can close your eyes and eat every morsel and never taste cauliflower.  You will be convinced you are eating a wonderfully flavored Mexican rice because of all of the luscious savory bites.  And you can prep a lot of it ahead of time - which is always a bonus!

Loaded Cilantro Lime Cauliflower "Rice"

adapted from Cooking Classy

1 medium head cauliflower (around 2 lbs)
2 T. olive oil
1/2 c chopped green onion plus more to garnish
3 cloves garlic, minced
1 1/2-2 c. frozen corn, thawed and WELL drained)
1 can black beans, rinsed and drained
1 firm avocado, diced
1 large Roma tomato, diced
1/3 c. fresh  cilantro, chopped (with more for garnish)
2-3 T. fresh lime juice ( I love lime juice in all things Mexican!)

Cut the cauliflower into florets and discard the core.  Some pulse the florets in a good processor, but I like the uniformity of grating it.  Set the grated cauliflower on paper towels to absorb any excess liquid.  You want it as dry as possible.

Heat the olive oil in a 12" skillet over medium high heat.  Add 1/2 c. green onions and the garlic and saute about 30 seconds. Add the grated cauliflower (aka cauliflower rice) and saute an additional 6 minutes or till crispy tender.

Add the corn and black beans, season with salt and pepper, and heat through a few minutes.  Remove from the heat and add the avocado, tomatoes, cilantro and lime juice and toss well.  Serve immediately.

If you are lucky enough to have leftovers, this reheats beautifully.  I used it as a base for a burrito bowl, but it would make a great side dish alongside a plate of enchiladas or tacos. It is SO good...

Stay tuned for Part 2 to see how I turned this into a fabulous main dish! Pin It Now!

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