Enchilada Cauliflower Rice Bowl


1 Medium Cauliflower
1 Lime
2 Tbsp. Cilantro
1 Tsp. Salt
1/2 C. Black Beans
1/2 C. Corn
1/2 Avocado
1 Red Bell Pepper
1 Tsp. Minced Garlic
1 Tomato (Diced)
1/4 C. Enchilada Sauce



  1. Rinse cauliflower and pat dry. Cut into floret.
  2. Pulse about 15 times in a blender or grate with a cheese grater.
  3. Heat skillet and spray with cooking oil. Pour cauliflower into skillet and add salt, chili power, and garlic powder.
  4. Saute for about 4 minutes, stirring occasionally.
  5. Squeeze lime juice and stir in chopped cilantro and cook for another minute.
  6. Once finished cooking, assemble with toppings.


**Recipe courtesy of Mariah Quattlebaum-Spring 2016 Nutrition and Foods Intern


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