Cauliflower “Arroz” Bowl
Ingredients
1 large head cauliflower, riced (about 6 cups)
2 tbsp olive oil or avocado oil
1 medium onion, diced
3/4 tsp garlic powder (or 3 cloves garlic, minced)
1 cup zucchini, small dice
1 cup pepper (any kind), small dice
1 tsp ground cumin
1 tsp sea salt, plus more to taste
1/4 tsp black pepper
1/2 cup chopped cilantro
Instructions
1.Rice the cauliflower: Use a box grater or food processor to break the cauliflower into small rice-like pieces. If using a box grater, grate the cauliflower on the large holes. If using a food processor, pulse a few times until the pieces look like rice. Do not over-process or it will get mushy.
2.Heat oil in a large skillet over medium heat. Add onion (and jalapeño if using) and cook 5 minutes until soft.
3.Add garlic powder (or minced garlic, if using cloves), cumin, salt, pepper, and chile en polvo (if using). Stir 30 seconds.
4.Add zucchini and bell pepper. Cook 4–5 minutes, stirring occasionally, until slightly softened but still a little crisp.
5.Add riced cauliflower. Cook 5–7 minutes, stirring, until tender and not watery. The cauliflower is ready when it feels soft but not mushy, and any extra moisture has cooked off.
6.If using shredded chicken: Stir it in now and cook 1–2 minutes to warm through.
7.If using beans: warm them separately and serve on the side, or stir them in at the end just to heat through.
8.Turn off heat. Stir in cilantro. Taste and adjust salt.
9.If using lime juice, stir it in at the end.
10.If using eggs: hard-boil for 10–12 minutes or scramble separately, then serve on top. Add any optional toppings you like.
SERVINGS: 4
PREP TIME: 15 MIN
COOK TIME: 15 MIN
TOTAL TIME: 30 MIN
