Mexican Cauliflower Rice
 
Prep time
Cook time
Total time
 
Your family will love this colorful, nutritious dish that's so easy to throw together! Top it with roasted chickpeas and avocado for extra texture and flavor! Vegan & GF
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 3-4
Ingredients
  • Roasted Chickpeas:
  • 1 15-oz can chickpeas, rinsed and dried with a paper towel
  • Juice of ½ lime
  • ½ tsp. chili powder
  • Salt & pepper
  • Cauliflower Rice:
  • 1 red bell pepper, chopped small
  • ½ yellow onion, chopped small
  • 1 tsp. minced garlic
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 3 cups riced cauliflower
  • ¾ cup pico de gallo, with juices (I used the Whole Foods brand)
  • ¾ cup frozen or canned corn
  • Fresh lime juice
  • Salt & pepper to taste
  • Optional: fresh cilantro, sliced avocado or guacamole
Instructions
  1. Preheat oven to 415 degrees F and line a baking sheet with parchment.
  2. Toss chickpeas with lime juice, chili powder, salt, and pepper. Spread chickpeas out on the baking sheet so they aren't touching, and roast about 15 mins, stirring once after about 10 mins. Remove them from the oven when the skins are golden, but the insides of the beans are still slightly soft.
  3. While the chickpeas are roasting, warm a medium pot over medium heat with ¼-inch water. Add the bell pepper, onion, and garlic, stir, and cook until soft, about 5 mins.
  4. Stir in the chili powder, cumin, paprika, and riced cauliflower. Allow the cauliflower to cook at least 5 mins, adding more water to the pot of it starts to get dry.
  5. Finally, add the pico and corn, stirring to heat, and season with lime juice, salt, pepper, and cilantro, if desired.
  6. To serve, spoon rice mixture into a bowl and top it with the roasted chickpeas and sliced avocado.
Notes
If you don't want to go to the trouble of roasting chickpeas, you can just stir them into the rice mixture when you add the corn and pico. Black beans would also be good!

If you can't find bags of cauliflower rice, it's pretty easy to make your own. Just grate a head of cauliflower over a large bowl until you have 3 cups!

Roasted chickpeas and riced cauliflower don't reheat very well, so this dish is really best the day you make it.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2018/02/15/mexican-cauliflower-rice/