Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 red, orange, or yellow bell pepper, seeded and diced
- 1 head cauliflower, chopped in a food processor until it resembles rice
- 1 can black beans, drained and rinsed
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup salsa
- 1/4 cup chopped cilantro
Instructions
- Heat the olive oil in a large sauté pan over medium heat.
- Add the onion and garlic and sauté for about 2 minutes, until softened.
- Add the diced bell pepper and cook for another minute.
- Stir in the cauliflower rice, cumin, paprika, and black beans. Cook for about 3 minutes, or until the cauliflower is tender.
- Stir in the salsa and cook for another minute.
- Remove from the heat, stir in the cilantro, and serve warm.
Notes
- Don’t overcook the cauliflower: A few minutes is enough to make it tender while keeping some texture.
- Customize the beans: Pinto beans or a combination of beans can be used in place of black beans.
- Choose the salsa: Mild salsa keeps the dish family-friendly, while medium or spicy salsa adds more heat.
- For picky eaters: Serve the components separately—cauliflower rice, beans, and toppings—so everyone can build a bowl with the ingredients they enjoy.
