California/Mexican Cauliflower Rice with Avocado and Kale recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Cauliflower Rice

Ingredients

1 head cauliflower, broken into florets
1 (15 ounce) can black beans, drained and rinsed
1 small bunch fresh cilantro, finely chopped
2 green onions, chopped, or more to taste
1 tablespoon vegetable oil
½ lime, juiced
1 pinch salt and ground black pepper to taste
2 slices Cheddar cheese
1 (7 ounce) can chipotle peppers in adobo sauce
1 tablespoon vegetable oil
1 zucchini, halved and sliced
4 leaves Tuscan kale, stemmed and chopped
2 eggs
1 avocado, sliced

Nutrition Info

324.5 calories
carbohydrate: 32.7 g
cholesterol: 96.7 mg
fat: 15.2 g
fiber: 13.6 g
protein: 16.9 g
saturatedFat: 4.9 g
servingSize: -
sodium: 846.2 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cauliflower florets in a food processor, pulse into rice-sized pieces.

  2. Combine cauliflower \"rice\", black beans, cilantro, green onions, 1 tablespoon vegetable oil, lime juice, salt, and pepper in a microwave-safe bowl, toss until mixed. Top with Cheddar cheese.

  3. Puree chipotle peppers in adobo in a small bowl with an immersion blender.

  4. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add zucchini in an even layer, place kale on top. Cook, covered, until zucchini is lightly browned and kale starts to wilt, about 5 minutes. Stir in 1 to 3 tablespoons pureed chipotle peppers. Remove from heat and let stand, covered, allowing kale to steam, 3 to 5 minutes.

  5. Fill a saucepan with water and bring to a boil. Reduce heat, add eggs, and simmer, about 7 minutes. Remove eggs with a slotted spoon and run under cool water for 30 to 60 seconds. Peel carefully.

  6. Spoon zucchini mixture over Cheddar cheese in the bowl. Microwave until hot, 2 to 3 minutes. Top with peeled eggs and sliced avocado. Season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

This seems like a lot of steps, but it's very easy and quick to put together. It can be prepped ahead of time;just add the avocado and egg at the end. To make it even easier, the cauliflower rice can be made ahead and refrigerated or frozen.

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