Easy Cauliflower Rice Burrito Bowls

Love using cauliflower as lower carb alternate to rice, and really like Mexican food, so had to post this recipe. Full version with pictures available at The Kitchin.

Serves 4

• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 tablespoons water
• 1/2 teaspoon ground cumin
• 3/4 teaspoon kosher salt, divided
• 1 tablespoon olive oil
• 1 medium head cauliflower (about 1 1/2 pounds), riced (or one 16-ounce bag riced cauliflower)
• 1/3 cup chopped fresh cilantro, divided
• 1/4 cup freshly squeezed lime juice (from 2 to 3 medium limes)
• 1 cup pico de gallo or salsa
• 1 medium avocado, peeled, pitted, and sliced

Place the beans, corn, water, chili powder, cumin, and 1/4 teaspoon of the salt in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from the heat.

Meanwhile, heat the oil in a large, high-sided skillet over medium heat until shimmering. Add the riced cauliflower and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the cauliflower is heated through and just tender, 3 to 5 minutes. Remove from the heat. Add 1/4 cup of the cilantro and the lime juice, and stir to combine.

Divide the riced cauliflower among 4 bowls. Top with the bean and corn mixture, chicken if using, pico de gallo or salsa, and avocado slices. Sprinkle with the remaining cilantro and serve warm.

bon appetit