Mexican Cauliflower Rice Bowls

What to Put on the Table With Mexican Cauliflower Rice Bowls

• Lime wedges
• A spoonful of salsa
• Sliced radishes

Making Mexican Cauliflower Rice Bowls, Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oil in a large frying pan over medium-high heat. Cook the onion for 3 minutes, until soft. Add the garlic, cumin and chilli powder and cook for 30 seconds.

   Mark done Start 3 min timer

2. Add the cauliflower, tomato paste and salt and cook uncovered for 6 minutes, stirring now and then, until the cauliflower is tender and the moisture has gone.

   Mark done Start 6 min timer

3. Warm the beans and corn together in a small pan for 3 minutes.

   Mark done Start 3 min timer

4. Divide the cauliflower rice between four bowls and top with the beans and corn, tomatoes, avocado, cheese and cilantro. Squeeze over the lime juice.

   Mark done

Worth Knowing Before You Cook

Pulse the cauliflower in short bursts so it forms rice-sized grains, not a purée.

If the rice looks wet, turn the heat up and cook it a minute longer.

Rinse the canned beans well before warming them.

Swaps and Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Storing and Reheating

Keeps in the fridge for up to 3 days, without the avocado.

Common Questions

Mexican Cauliflower Rice Bowls Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.