Cauliflower “rice” & beans
Serves 4
Cauliflower “rice” is all the rage these days. This “rice” and beans side dish gives all the flavor and texture of “rice”, but with lots more fiber and nutrition, and a lot less empty carbohydrates. It is quick and easy to make too. In a pinch, you can also use store-bought “riced” cauliflower as a base and save yourself the step of chopping and grating at home.
1 Tbsp coconut oil
1 head cauliflower, washed
1 medium onion, chopped
1 can black beans
2 scallions, sliced
¼ bunch cilantro, leaves only, chopped
1 lime, halved
Wash and cut the cauliflower into individual florets, about 2” in size. With a food processor, using a grater blade, feed in the florets, and empty as needed until all have been “riced”. You can also purchase pre-riced cauliflower in many markets these days, just be sure you are getting just the vegetable, and not a lot of added chemicals or flavorings you don’t need.
In a large saucepan, sauté the chopped onion in coconut oil on medium high heat. Add cauliflower and salt/pepper, stirring for 5 minutes (until tender but not brown). Stir in beans and heat through. Move to serving bowl and garnish with scallions and cilantro. Squeeze half lime juice over top, slice other half and use as garnish.
Enjoy!