Cauliflower ‘rice’ burrito bowls
Canned black beans, rinsed, drained
2 400g can, (2 x 400g cans)
Canned corn kernels, rinsed and drained
1 medium, thinly sliced
⅓ cup(s), (75g)
Red wine vinegar
1 x 3 second spray(s)
- Process cauliflower in a food processor, in batches, until it ressembles rice.
- 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.
- Divide spiced cauliflower between 4 bowls and top with black beans, sweetcorn and avocado.
- 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.