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.
Tex-Mex Cauliflower “Couscous”
- 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 3/4 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
- Cut the leaves and stem from the cauliflower head and discard.
- 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.
- 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.
- 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.
- Serve with salsa and optional avocado slices.
- Here are more recipes for cauliflower.