Another delicious lunch on the to do list. This recipe is slightly time-consuming, but it is worth it! This Mexican style cauliflower rice will become your new fave to add to a weekday lunch prep list. Why? It is delicious and healthy. Not only it can help you achieve the weight goal, but also make the lunches more interesting.

Mexican Style Cauliflower Rice With Guacamole Recipe

If you have never tried making cauliflower rice do not fear. It is not nearly as difficult as you may seem in the beginning. It is such a great alternative to a normal rice. Especially good if you’re watching you calories since you replace carbs with a healthy veggie substitute.  

If you are a fan of Sunday meal preps this can be a very handy idea. You can prepare a bigger portion of the cauliflower rice and then cook it in different ways. Try making it will asparagus and salmon for example – a great dish.

If you don’t have time this weekend to prepare you to work lunches, but you still want to eat good food, try ChefXChange Meal Service. It’s a set of 3 or 5 meals delivered to you every Monday. You get to enjoy great quality food, prepared by professional chefs and you can use your precious weekend time doing what you really like!

If you want to see more of our recipes check out Authentic spicy Thai noodles recipe or Tuscan garlic chicken recipe. To see what our extraordinary Private Chefs are cooking click here. 

Print Recipe

Mexican Cauliflower Rice

Recipe adapted from www.asaucykitchen.com

Course

Lunch

Cuisine

Mexican

Prep Time

20 min

Cook Time

30 min

Servings

people

Ingredients

• 1/2 head cauliflower
• 1 tablespoons oil
• 1/2 small red onion diced
• 1 bell peppers deseeded and diced
• 1 cloves garlic crushed or minced
• ½ teaspoon salt
• ½ teaspoon chilli powder
• ½ teaspoon cumin
• ½ teaspoon dried oregano
• ½ can black beans drained and rinsed
• 1/2 can crushed tomatoes
• 1 avocados pitted
• 1/4 small red onion diced
• juice 1/4 limes juice
• 1/4 cup fresh cilantro chopped

Course Lunch Cuisine Mexican Prep Time 20 min Cook Time 30 min Servings people Ingredients 1/2 head cauliflower 1 tablespoons oil 1/2 small red onion diced 1 bell peppers deseeded and diced 1 cloves garlic crushed or minced ½ teaspoon salt ½ teaspoon chilli powder ½ teaspoon cumin ½ teaspoon dried oregano ½ can black beans drained and rinsed 1/2 can crushed tomatoes 1 avocados pitted 1/4 small red onion diced juice 1/4 limes juice 1/4 cup fresh cilantro chopped

Instructions

1. Quarter cauliflower head and cut out the hard inner core from each section. Break apart the cauliflower into smaller florets.
2. Transfer the florets to a food processor or blender. If you use a blender you will need to do this part in several batches so that you don’t over process the cauliflower. Pulse the cauliflower at 1 second intervals until it’s broken down into small, rice sized pieces. Once you’ve processed everything, set aside your cauliflower rice to a bowl until you’re ready to add it to your skillet.
3. In a large skillet heat 2 tablespoons oil over medium heat. Add the diced onion and sauté for 2-3 minutes, until soft and translucent. Add the bell pepper, crushed garlic, chilli powder, cumin, oregano. Stir everything together and continue cooking for another 5 minutes.

   
4. Add the drained and rinsed beans and crushed tomatoes and stir everything together.
5. Turn the heat to medium high and bring to a simmer. Cover with a lid and allow to cook for about 15 minutes, stirring intermittently.
6. Meanwhile make the guacamole by mashing all of the ingredients together in a small bowl.
7. After 15 minutes has gone by, reduce down to a medium heat and stir the cauliflower rice into the skillet until it’s completely mixed in. Cook for another 5 minutes to warm up the cauliflower. Once it’s nice and tender remove it from the heat.
8. Serve the cauliflower rice warm with guacamole and sprinkle extra cilantro over the top and enjoy.

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