Easy Mexican Cauliflower Rice Bowl Entree Recipe
WHAT YOU’LL NEED
- 1 small yellow onion, dicedÂ
- 1 small package of Baby Bella mushrooms
- 1 tbsp grapeseed oilÂ
- 3 cups cauliflower riceÂ
- 1 can of black beansÂ
- 1 can cornÂ
- 1/4 cup vegetable brothÂ
- 1/2 jar fresh salsa
- Approximately 1/4 cup salt & pepperÂ
- 1 tsp chili powderÂ
- 1/2 tsp smoked paprikaÂ
- 1/2 tsp cuminÂ
- dash cayenne pepperÂ
Toppings:
Cilantro, avocado, hot sauce, a squeeze of lime
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HOW TO PREPARE
- Preheat a large pan to medium-high heat.
- Dice onion and press/mince garlic.Â
- Add grapeseed oil and saute onion, mushrooms, and garlic.
- Season with salt, pepper, chili powder, smoked paprika, and cumin.Â
- Stir in cauliflower rice, salsa, black beans, and corn.Â
- Slowly add broth until the mixture is moist enough to stir quickly. You don’t want the broth to puddle so add just enough to moisten the dish.Â
- Lower heat and simmer for 5-10 minutes, occasionally stirring until the cauliflower is translucent and soft (but not mushy).Â
Note:
if you use frozen cauliflower, it will take a few minutes longer to cook. Top with cilantro, and avocado.Â
Enjoy!