Tex-Mex Cauliflower “Couscous”

Tex Mex Cauliflower Couscous

It may surprise you that it’s possible to get the feeling of eating rice using a vegetable, but this dish proves it true! The cauliflower is packed with nutrients, the beans add plenty of protein, the garlic will help boost your immune system and the cilantro will aid your digestion. This is a calorie-light dish that will fill you up and invite your tongue to explore novel textures. Recipe and photos contributed by Ella Magers, from The Six Weeks to Sexy Abs Meal Plan, reprinted by permission.

4.0 from 1 reviews
Tex-Mex Cauliflower “Couscous”
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Recipe type: Vegetable
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 3
 
It may surprise you that it’s possible to get the feeling of eating rice using a vegetable, but this cauliflower dish proves it true!
Ingredients
  • 1 small head cauliflower
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • Half of one 15-ounce can black beans, drained and rinsed (about ¾ cup)
  • ¼ cup chopped cilantro leaves
  • ½ tablespoon fresh lime juice, or to taste
  • 1 green onion, minced
  • ¼ teaspoon sea salt to taste
  • Black pepper to taste
  • Dash of cayenne pepper, optional
  • A few spoonfuls of salsa
  • Half of one avocado, sliced, optional
Instructions
  1. Cut the leaves and stem from the cauliflower head and discard.
  2. Chop the cauliflower into smaller florets and place them in the food processor. Process until the cauliflower becomes couscous-size pieces: ¼–½ the size of rice.
  3. Heat a skillet with the olive oil to medium heat and sauté the garlic and onion until the onion becomes translucent and slightly tender, about 5 minutes.
  4. Add the cauliflower, black beans, cilantro, lime juice, green onion, salt, pepper and optional dash of cayenne. Stir to coat with oil. Cook for 8 to 10 minutes, stirring occasionally.
  5. Serve with salsa and optional avocado slices.

Tex Mex Cauliflower Couscous

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