1bagfrozen cauliflower rice (or 1 medium head of cauliflower riced in food processor)
1 packettaco seasoning (recommend Casa Fiesta brand)
1 ½ teaspoonkosher salt
1 teaspoonchili powder
¼teaspoongarlic powder
¼ teaspoononion powder
2tablespoonchopped cilantro
1avocado, cut into pieces
½headof lettuce
1cupcherry tomatoes
1cupsliced mushrooms
1cupsliced small bell peppers
1sliced cucumber
Instructions
Brown the beef, then add the black beans. Mix together.
Add the entire packet of taco seasoning and a half cup of water. Mix until combined. Simmer uncovered for about 15 minutes until water is absorbed, stirring ocassionally.
While beef and beans are cooking, prepare the cauliflower rice. If using frozen cauliflower cover the pan for 3-5 minutes. Once the cauliflower is thawed, sauté for another 3-4 minutes until cooked through and water is absorbed. See notes for fresh cauliflower preparation.
Then add salt, chili powder, garlic powder and onion powder to the cauliflower rice and cook for another 3 minutes, stirring occasionally. Stir in the chopped cilantro and cook for another minute.
Prepare a salad with whatever vegetables you desire. I like to use lettuce, tomatoes, mini bell peppers, cucumbers, and mushrooms.
Top the salad with the cilantro cauliflower rice, ground beef and black bean mixture and finish off with some pieces of avocado.
Drizzle with lime juice, salsa, or whatever dressing you prefer.
Notes
If using fresh cauliflower, cut the cauliflower into chunks and place them in the food processor. Pulse the cauliflower until it is about the size of grains of rice. Heat a tablespoon of olive oil in a pan and sauté the cauliflower for about 5 minutes before adding the spices.For a Whole30 version, leave the beans out and make your own taco seasoning.
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