Cauliflower Rice and Beans

Image of Caroline Chambers
Rated 5.0 based on 5 customer reviews

Ingredients

  • 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 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 chopped cilantro leaves, plus more for garnish


Directions

  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:

For a more filling meal, make cauliflower rice burrito bowls! Cook up a batch of sautéed peppers and onions, grilled chicken, steak or pulled pork. Serve with guacamole, pickled red onions, sour cream and pico de gallo for an easily customizable lunch or dinner.

Optional topping ideas: chopped white onion, avocado, sour cream, salsa, hot sauce


Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Alexis Pearson

Alexis Pearson says:

While the beans were cooking I actually used my pressure cooker to make cauliflower rice! Next time I'll have to try the cauliflower rice burrito bowl, that sounds really good. I was able to get two, large servings from this recipe. Next time I'll probably use two cauliflower heads for the rice.

Image of Caro Hodgin

Caro Hodgin says:

Simple, great recipe. Perfect for healthy weeknight dinner. The beans are soo filling, don't be intimidated by no meat if you are a meat-eater. It'll fill you up!

Image of Katie Hason

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

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

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!