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Photo of Cauliflower ‘rice’ burrito bowls by WW

Cauliflower ‘rice’ burrito bowls

3 - 8
PersonalPoints™ per serving
Total Time
15 min
10 min
5 min



600 g

Canned black beans, rinsed, drained

2 400g can, (2 x 400g cans)

Canned corn kernels in brine, rinsed, drained

340 g


1 medium, thinly sliced

Tomato-based salsa

cup(s), (75g)

Ground coriander

¾ tsp

Ground cumin

¾ tsp

Ground paprika

¾ tsp

Olive oil

1½ tbs

Red wine vinegar

2 tsp

Oil spray

1 x 3 second spray(s)


  1. Process cauliflower in a food processor, in batches, until it ressembles rice.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook cauliflower ‘rice’, stirring, for 5 minutes or until tender. Transfer cauliflower to a large bowl, add spices and 2 teaspoons of the oil. Season with salt and pepper and stir to combine.
  3. Divide spiced cauliflower between 4 bowls and top with black beans, sweetcorn and avocado.
  4. Whisk vinegar and remaining oil in a small bowl and season with salt and pepper. Drizzle dressing over burrito bowls and top with salsa to serve.


TIP: Don’t over-process the cauliflower – it should be the texture of rice or couscous. If you don’t have a food processor, you can grate cauliflower using coarse side of a cheese grater. It will give you a slightly chunkier texture. To save time, you could use prepared cauliflower rice.