Do you crave black beans and rice but fear that the meal (or even side dish) is just too heavy for your wants and needs? Are you watching your calorie intake? Counting Weight Watchers points? Following the Paleo meal plan? Whatever it is that has been holding you back from enjoying this tasty meal, cauliflower rice is your solution!
Please note that I am not claiming rice to be unhealthy in ANY way whatsoever. I am a huge (and I mean HUGE) fan of brown rice and I consider it a vital part of my diet, but there’s always room for more! More food, more options, more veggies… MORE!
Cauliflower rice is a fabulous alternative to increase your vegetable consumption, reduce calories, and bulk up dishes. Everything’s worth a shot, right? Plus, this substitution is so good you’ll definitely be going back for seconds and thirds, and fourths, and…
Black Beans & Cauliflower “Rice”
- 1 (15 oz.) can black beans, not drained
- 1 bay leaf
- ¼ teaspoon cumin
- 1/8 teaspoon salt or garlic salt
- ½ head cauliflower, chopped finely (approx. 3 cups)
- ¼ cup fresh cilantro, chopped
- 2 -3 tablespoons lime juice
- ½ teaspoon salt or garlic salt
- Empty can of beans (with liquid) into a small pot. Add bay leaf, cumin, and salt to pot and bring to a boil. Once boiling, reduce heat to low and simmer 20-30 minutes, stirring occasionally. Beans will be done when their skin starts to crack, however don’t worry if you over cook them (nothing will happen).
- While beans are cooking, preheat a large non-stick cooking pan over medium heat. There is no need to add oil or water, as the cauliflower will be able to cook perfectly without it.
- While the pan is heating, prepare the cauliflower. Remove the leaves from the base of the cauliflower and begin chopping the cauliflower in the manageable sized pieces/florets. There is no need for perfection here, as our goal is to cut pieces of the cauliflower off of the head until we get to the core. Once you get to the core, the piece of cauliflower that lacks any tree-like piazza, discard it.
- Once you have discarded the core, begin chopping your cauliflower chunks into small, rice-sized pieces. I suggest using a large kitchen knife or food chopper, however you can use a food processor as well. Be VERY careful if you are using a food processor not to over process the cauliflower and end up with mush.
- Add all ingredients (cauliflower, cilantro, lime juice, and salt) to the pan and cook over medium heat approx. 5-10 minutes, stirring frequently, until softened. I like to undercook my cauliflower rice so that it has a little crunch and added texture.
- Combine rice and beans! You’re done! Note that any leftover cauliflower rice or beans can be stored in the fridge in an airtight container up to 5 days. Refer to the notes for serving/recipe suggestions.
Doesn’t that sound absolutely delicious? Add it to your next Mexican Chopped Salad!
Question: What are some of your favorite meals to include cauliflower rice?