Cauliflower Rice and Beans

Image of Caroline Chambers
Caroline Chambers Website
Rated 4.5 based on 3 customer reviews
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  • Black Beans
  • 1 (15-ounce) can black beans
  • ½ cup halved cherry tomatoes
  • 2 garlic cloves, minced
  • 5 cilantro sprigs
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cumin
  • Pinch of cayenne pepper
  • Cauliflower Rice
  • 1 small cauliflower head
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 lime, juiced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup cilantro leaves, chopped, plus more for garnish
  • Optional: chopped white onion, avocado, sour cream, salsa, hot sauce


  1. Combine the beans (including the liquid in the can), tomatoes, garlic, cilantro, salt, cumin and pepper in a small lidded pot. Cook the beans uncovered over medium-low heat for 20 minutes.
  2. To "rice” the cauliflower, cut off the leaves, cut out the tough core, and chop the cauliflower into small chunks. Pulse the cauliflower in a food processor until the pieces are about the size of a grain of rice.
  3. Warm oil in a large nonstick skillet over medium heat. Cook the shallot and garlic until the shallot is translucent, 2 to 3 minutes. Stir in the riced cauliflower, lime juice, salt, and pepper. Cook, covered, until the cauliflower is fluffy and tender, 4 to 5 minutes. Remove the lid and stir in the cilantro.
  4. Serve the black beans over the cauliflower rice with your toppings of choice.
Mealthy tip:

Add sautéed peppers and onions and grilled chicken or steak to make cauliflower rice burrito bowls.


4.5out of 5 Stars

(3 Reviews)

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What others are saying

Image of Katie Hason
October 31, 2017 at 3:47am

Katie Hason says:

Yum! I got tired of plain cauliflower rice, but eating it with beans like a traditional Dominican moro (or rice and beans) tastes fantastic. I skipped the tomatoes, but overall great recipe! I really enjoyed this.

Image of Aja A
September 12, 2017 at 6:58am

Aja A says:

When I was doing Whole30, riced cauliflower would be my saving grace. I like to mix this with seared chimichurri steak or some sauteed shrimp with this dish. I also threw in a chopped jalapeno pepper for some added spice

Image of Jen the Mighty
September 04, 2017 at 1:02am

Jen the Mighty says:

Love the cumin in the black beans! In past recipes I haven't used that and with this recipe it definitely rounded out the flavors nicely! Serve with salsa, avocado, and sour cream and this combination can't be beat!