Cauliflower ‘rice’ burrito bowls
5
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Want something quick? These colourful veggie bowls are ready in only 15 minutes.
Ingredients
Cauliflower, Raw
1 whole
Black beans in water
2 can(s), large, drained
Sweetcorn, tinned, drained
285 g, 340g tin, drained and rinsed
Avocado
150 g, peeled, stone removed and thinly sliced (150g prepared weight)
Salsa sauce dip, mild
4 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Coriander, Dried
¾ teaspoon(s), level, ground
Ground Cumin
¾ teaspoon(s), level
Paprika
¾ teaspoon(s), level
Olive Oil
1½ tablespoon(s)
Red wine vinegar
10 ml
Instructions
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.
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