Party In Your Mouth Cauliflower Rice Bowl


True story: I’ve never made cauliflower rice before last night. I thought it was kind of lame – I mean, I like regular rice. Regular rice is delicious. However, since I’ve gotten back into my workout routine this week, I have turned into a garbage disposal for food. Or maybe a black hole, because anything edible in my path gets sucked into the void (like those brownies that Accounting brought in yesterday). So, I figured it was high time to try something new and different to add to the roster. And since all I’ve wanted to do is dive into a Chipotle burrito bowl all week, I thought I could trick my taste buds into thinking they were finally getting what they were craving by creating a healthier version. Status? Success. This cauliflower rice bowl is way better than Chipotle (I think we’re going to break up) and is a LITERAL PARTY IN YOUR MOUTH. I gave the cauliflower rice a big, hefty dose of booyah by the addition of a jalapeno, chili powder and plenty of garlic. I adapted a portion of my Black Bean, Baby Kale & Sweet Potato Rice Bowl recipe for some additional protein (okay fine, I totally just threw together a can of black beans, a jar of Green Mountain Gringo hot salsa and some cumin and simmered while I prepared the cauliflower rice). Not only is this dish vegan, gluten free AND paleo, but the end result was delicious, and made my taste buds very happy. Without further ado…


Everything you need for Cauliflower Rice Bowl: cauliflower, yellow onion, baby kale, grape tomatoes, black beans, fire-roasted diced tomatoes, chili powder, garlic, jalapeno (plus salsa and spice for the beans).

Party in Your Mouth Cauliflower Rice Bowl


For Beans:

  • 1 can of black beans, drained and rinsed
  • 1 jar of your fave salsa
  • 1 tsp of cumin
  • Any other spices you want to throw in there

For Cauliflower Rice:

  • 2 Tbsp olive oil
  • 1 yellow onion, chopped
  • 1 large head of cauliflower
  • 6 cloves of garlic
  • 1 jalapeno, seeded, and finely chopped
  • 2 cups of baby kale leaves, roughly chopped
  • 1 15-oz can of diced fire roasted tomatoes
  • 1 tsp kosher salt, or to taste
  • 1 1/2 Tbsp chili powder
  • Cherry or grape tomatoes for serving


Step One: Literally drain and rinse your beans, transfer them to a medium saucepan, dump the entire jar of salsa on top and toss a few friendly shakes of whatever spices you love on top (I just used cumin). Stir, set on the lowest simmer option and then get ready to prep the cauliflower rice. Stir these occasionally so they don’t stick.

Dump beans, salsa and spices into a saucepan, stir and simmer. Voila – deliciousness.

Step Two: Quarter your cauliflower head and remove the green stems. You can either use a box grater (couldn’t find mine and my arms were sore from my workout) or food processor to grate the whole head of cauliflower. Word of warning: don’t be the Captain of the Fail Boat like me and try to stuff 1/2 a head of cauliflower in your food processor because then this will happen:

Yeah so…if you put 1/2 head of cauliflower in your food processor, it prob won’t grate evenly. If using the food processor, do 1/4 of a head at a time, and break the cauliflower into smaller florets for easy processing.


Here is what your cauliflower rice SHOULD look like.

Step Three: In a large skillet or saucepan, heat the oil over medium-high heat and saute the onion until softened and fragrant. Add the jalapeno and garlic and saute for another 2 -3 minutes.

Word to the wise: Do not (I repeat: DO NOT) touch your face because you feel like you’re going to sneeze since there is a ridic amount of pollen in the air after you’ve just chopped the jalapeno. YOU WILL REGRET THIS. Wash your hands! Like, A LOT, after you’ve chopped that guy up.

Step Four: Add the grated cauliflower and cook, stirring frequently until it turns brown and cooks down, about 5 – 8 minutes.

Make sure you keep stirring that rice so it doesn’t burn to the bottom of the pan.

Step Five: Add the diced tomatoes (you may want to drain these if you want to retain a firmer texture on your rice, I didn’t but I didn’t mind the softer texture), chili powder and salt, and stir well to combine. Cook until most of the liquid is absorbed, about 5 minutes.

As I said above, I didn’t drain the tomatoes – but if you like a firmer texture of your rice, you may want to. I thought it was pretty spectacular with the liquid added, but that’s me.

Step Six: Add the roughly chopped kale leaves to the mix and stir them into the “rice”. Cook until they have turned bright green and wilted, about 2 -3 minutes.

You can use spinach or swiss chard here too – I like the baby kale since it holds up well once its wilted. YUM.

Step Seven: Remove beans and rice from heat, and assemble your rice bowl. Feel free to top it off with halved grape tomatoes, avocado, a squeeze of lime, mango salsa, a dollop of Greek yogurt, a sprinkle of Diaya cheese, or whatever you are loving that day. Enjoy! πŸ˜€

Here’s the Cauliflower Rice just chillin’.


Rice and beans sans toppings.


A few bites in – SO delicious!

Um…yeah. This was REALLY good. Cauliflower rice rules, and you can eat so much of it (an entire head of cauliflower has about 220 calories, so you can’t do too much damage to your waistline even if you eat the whole freakin’ thing). AND, it’s the furthest thing from boring – this dish has zip, is full of flavor and good things for you. Yummmmmmmm. So get your party pants on people, because this little guy is going to throw a rager in your mouth. YASSSS.

I hope you enjoy this as much as I did! It’s almost Friday – time to party.

With warmth,


13 thoughts on “Party In Your Mouth Cauliflower Rice Bowl

  1. Pingback: Roasted Tempeh with Summer Vegetables over Cauliflower Rice | Bubbles and booyah

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