Burrito bowls are a wonderful thing. Passing on the tortilla, you’re skipping the nutrition-less carbs and focusing on a burrito’s main attraction, the filling.
While I have made cauliflower “rice” on multiple occasions, it never had occured to me until waiting in line at my local Chipotle that I could in fact use this concoction to make my own, more nutrient dense version of the standard burrito bowl.
The next day I put my idea to the test and was beyond happy with the results. Since the rice is not the star but the base in a traditional burrito bowl, replacing it with riced cauliflower truly mimics the signature texture and taste when lime and seasoning is added. While I thoroughly enjoyed my choice of toppings, feel free to get creative with whatever vegetables, beans, etc. you choose. The sky (or the size of your bowl) is the limit!
4 cups roughly chopped cauliflower
3 tablespoons chopped cilantro/parsley
1 tablespoon lime juice
1/2 large white onion onion, chopped
1 bell pepper, chopped
½ cup mushrooms. chopped
½ cup canned black beans, drained and rinsed
Taco seasoning (or mix of chili, garlic, onion, cumin, paprika, oregano, salt, pepper and crushed red pepper)
Salt and pepper
Plain Greek yogurt
Protein of choice (I used Siracha marinated tofu)
Pulse cauliflower in a blender or food processor until it resembles rice. Transfer to a bowl and season with salt and pepper. Cover the bowl with a paper towel and microwave for 2-3 minutes or until hot. Add chopped cilantro/parsley and lime juice to the “rice” and mix well.
Bring a skillet sprayed with nonstick spray to medium heat. Add onions, mushrooms, and peppers to skillet until mostly softened. With about a minute of cooking remaining, add beans to heat through, about 1 minute.
Top mixture with about 2 teaspoons of taco seasoning and stir to coat.
Separate rice into two bowl and divide vegetable mixture to each of the bowls.
Top with cheese, salsa/pico, avocado/guacamole and/or greek yogurt.