Photo of Cauliflower ‘rice’ burrito bowls by WW

Cauliflower ‘rice’ burrito bowls

Total Time
15 min
10 min
5 min
Want something quick? These colourful veggie bowls are ready in only 15 minutes.


Cauliflower, Raw

1 whole

Black Beans in Water

2 can(s), large, drained

Sweetcorn, canned, drained

285 g, 340g tin, drained and rinsed


150 g, peeled, stone removed and thinly sliced (150g prepared weight)

Salsa Sauce Dip, Mild

4 tablespoons

Calorie controlled cooking spray

4 spray(s)

Coriander, Dried

¾ teaspoon(s), level, ground

Ground Cumin

¾ teaspoon(s), level


¾ teaspoon(s), level

Olive Oil

1½ tablespoon(s)

Red Wine Vinegar

10 ml


  1. Use a food processor to whizz the cauliflower to a rice-like texture. If you don’t have a food processor, you can grate the cauliflower using the coarse side of a cheese grater.
  2. Mist a large nonstick frying pan with cooking spray and cook the cauliflower ‘rice’, stirring, over a medium heat for 5 minutes until tender. Transfer the cauliflower to a large bowl, add the spices and ½ tablespoon of the olive oil, then season to taste and stir to combine.
  3. Divide the spiced cauliflower between 4 bowls and top with the black beans, sweetcorn and avocado.
  4. In a small bowl, whisk the remaining oil with the vinegar, then season to taste. Drizzle the dressing over the burrito bowls and serve topped with the salsa.


Don’t over-process the cauliflower– it should be the texture of rice or couscous. Using a cheese grater will give you a slightly chunkier texture. To save time, you could use 2 x 300g packs prepared cauliflower rice.