Have you tried cauliflower rice? When prepared correctly (aka not overcooked and mushy), it’s a great way to work some extra veggies into your meals. I’ve noticed more and more grocery stores selling bagged cauliflower rice, but I usually opt to save a couple bucks and make my own. All you need is a head of roughly chopped cauliflower and a few quick pulses in your food processor. The key is to work in batches so you get an even “rice” consistency.
Today I’m sharing a recipe for a cauliflower rice burrito bowl that’s made with quickly sautéed cauliflower rice, black beans, greens (I used baby spinach because of the recent romaine recall), tomatoes, avocado, cilantro, scallions, and two components that absolutely make this meal: crispy tortilla strips and creamy garlicky cashew cream dressing. It’s a comforting and substantial lunch or dinner, with no need for actual rice.
- ¼ cup raw cashews
- ¼ cup extra virgin olive oil
- ¼ cup water
- 1 medium clove garlic, peeled
- 3 tablespoons fresh lime juice
- sea salt and pepper, to taste
- 3 corn tortillas, thinly sliced
- 2 teaspoons extra virgin olive oil, plus extra for drizzling
- 1 head cauliflower, chopped, washed and fully dried
- 1 small head lettuce (or other greens), thinly sliced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup chopped tomatoes
- 1 avocado, pitted and sliced
- 1 small bunch cilantro, chopped
- 2 small scallions, sliced
- lime wedges, for serving
- Make the dressing: In a high speed blender, blend all of the ingredients until very smooth. Chill until ready to use.
- Make the crispy tortilla strips: Preheat the oven to 350°F and line a large baking sheet with parchment paper. Toss the tortilla strips with a small pour of olive oil and a few pinches of sea salt. Bake for 10 minutes, or until golden and crispy.
- Make the cauliflower rice: Add the raw cauliflower to a food processor fitted with the "S" blade and pulse just until it has the texture of rice. Work in 2 or 3 batches if you have a small food processor bowl, being careful not to over process it. Heat a large skillet over medium heat and warm 2 teaspoons of olive oil. Add the cauliflower rice and cook for 2-3 minutes stirring occasionally, until tender but not mushy. Season with salt and pepper. Remove from the heat and divide among serving bowls.
- Assemble the burrito bowls: Divide the lettuce/greens, black beans, tomatoes, avocado, and tortilla strips between the serving bowls. Top with cilantro, scallions, and drizzle with Garlicky Cashew Cream dressing. Serve with lime wedges.
If you'd prefer a more mellow garlic flavor in your dressing, slice the clove of garlic and cook it in a little olive oil until golden before blending it with the other ingredients.
The dressing recipe makes a little extra. Store it in an airtight container in the fridge to use on more grain and bean bowls, tacos, or use it as a dip for raw veggies.
Recipe adapted from my Quinoa Taco Salad.