I love how easy it is to customize these too. Swap chicken or beef for the beans, make your pico extra spicy, and if you are a cilantro hater, just leave it out!
And these have rice made from a vegetable! So this is really a salad, and obviously it's healthy right (never mind the cheese up there)? The cauliflower is pulsed in a food processor, and then pan fried in spices and garlic. It's so good, you won't miss rice in this bowl.
The real star of the show is the caramelized pineapple though. The pineapple is cooked down in coconut oil until slightly golden and caramely. I love the bit of sweetness that it brings to the bowl.
This is topped with a simple pico de gallo, but feel free to use your favorite salsa. And guacamole is always necessary. I was going to make my own, but all the avocados at the store were hard as rocks. So I got the pre-made TJ's spicy guacamole instead, it's really good too.
[recipe title= "Cauliflower Rice Burrito Bowls with Caramelized Pineapple" servings= "4" time= "About 45 minutes"]
Inspired by Joy the Baker
- 1 small head of cauliflower, cut into medium florets
- 1/2 tsp Mexican style chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp dried oregano
- 2 cloves of garlic, crushed or minced
- 2 tbsp coconut oil, divided
- 2 15 oz cans of black beans (I used Cuban style), drained
- 2 heaping cups cubed fresh pineapple
- 1 cup sharp cheddar cheese, shredded
- 2 tomatoes, diced
- 1/2 red onion, finely chopped
- 1 jalapeno pepper, finely chopped
- juice from 1 lime
- 1 tbsp chopped cilantro
- salt and pepper
- In the food processor fitted with the blade attachment, process the cauliflower until it is ground down to fine bits, resembling couscous. I find it easiest to do this in 2 batches.
- In a large frying pan, heat 1 tablespoon of coconut oil over medium heat. Add the cauliflower and the spices to the pan, tossing to coat. Cook until the cauliflower is slightly softened, about 6-8 minutes. Add the garlic, stir and cook for another minute or two. Taste the rice, and add salt and pepper as necessary. Put the rice into a large bowl and set aside.
- In the same pan, add the other tablespoon of coconut oil. Once melted, add the chunks of pineapple to the pan. Cook until soft and slightly caramely, about 8-10 minutes. Set aside.
- While the pineapple is cooking combine the tomatoes, onion, jalapeno, lime juice, and cilantro to make the pico de gallo.
- In a small saucepan over medium heat, or the microwave, heat up the black beans.
- To assemble, layer the rice, then beans and pineapple. Top with cheese, guacamole, and pico de gallo!
It's kitty approved too.