Cauliflower Rice Burrito Bowl
Yes!! Cauliflower rice!! I'm in love with this new fad, but hey, who cares? It's delicious AND nutritious! Let me count the ways I love it!
First of all, it's healthy!! Yes, traditional rice is gluten-free and you can argue the health benefits of rice - but why not use an insanely healthy substitute for rice - just shredded vegetables?!
Secondly, it tastes like rice. For real. It has the perfect consistency, especially when you toast it in a hot skillet, cooking it quickly but still getting that "al dente" bite.
Third (but I could continue on here for a while)...it's so versatile! True, rice is equally as versatile, but the cauliflower takes on whatever flavors you put in it but it since it cooks way faster than rice, isn't that just an additional bonus? 😉
I've made cauliflower rice MANY times but one of my favorites is to make it with basil pesto. Lately though, I've been lazy in my pesto-making, so instead, I sauté the "rice", and add those frozen basil and garlic cubes, and season with salt, pepper and add fresh lemon juice. Not only is this insanely easy but there's no oil involved with this!
Okay, here's the real subject of this blog post - my other favorite way to use cauliflower rice - BURRITO BOWLS (ugh, since I LOVE Mexican flavors)!!! I add my delish vegan nacho cheese sauce to the rice, top with all my favorite fixings - salsa, or chopped tomatoes, avocado, cilantro and freshly squeezed lime juice! Feel free to add additional toppings like pinto beans, sour cream (or Greek yogurt) and shredded cheese if you want! I typically avoid dairy, but occasionally I'll have some full-fat Greek yogurt (to avoid sugar, but still getting a healthy fat). Also, I LOVE cilantro. I realize it tastes like soap to some people, and weirdly enough, I can sort of taste it, but lately I find myself sprinkling cilantro leaves on almost anything. Keyword here is "almost". Seriously, I can't get enough cilantro.
Comment below and tell me YOUR favorite way of using cauliflower rice!
Cauliflower Rice Burrito Bowl
Serves 2-4 people (or 1 VERY hungry person)
Prep time: 20 minutes
Total time: 30 minutes
1 bag of frozen or fresh cauliflower rice
You can find frozen bags at Trader Joe's, or fresh chopped at local grocery stores (or you can use kosher pre-checked cauliflower and chop in your food processor)
1/2 serving of my vegan nacho cheese dip
You can find my recipe here: http://www.riskyveggie.com/single-post/2016/02/02/Game-day-snack-Vegan-Nacho-Cheese-Dip
1/4 tsp. of salt
1/4 tsp. of pepper
1/4 tsp. of cumin
1-2 avocados, peeled and chopped into cubes
1/2 cup of salsa, or chopped tomatoes and onions (used whatever you have on hand)
1 handful of fresh chopped cilantro
1 fresh lime, cut into wedges
Optional: refried beans, sour cream (or Greek yogurt), Mexican cheese blend (or any of your favorites), pickled jalapeño peppers
Make 1 serving of my vegan nacho cheese sauce - save half in the fridge for another use (like a nacho craving). Or, if using cheese, skip the nacho cheese step
Sauté the cauliflower in a hot skillet for about 5 minutes until cooked through but still "al dente" (you don't want mushy cauliflower).
Season with salt and pepper and cumin.
With 1 minute of cooking left, add in the nacho cheese sauce, or the cheese, if using.
If using beans, add to the bottom of a big bowl, top with the cauliflower rice.
Add the fixings on top - salsa, avocado, sour cream, cilantro, jalapeños, maybe add crumbled up tortilla chips, or tostadas?
Squeeze lime juice over the burrito bowl and serve (it's delicious cold but even better when the rice is still hot)!