Ingredients

The following ingredients have 5 Servings
  • 1 medium head cauliflower ((about 2 1/4 lbs))
  • 1 1/2 Tbsp olive oil
  • 1/2 cup chopped green onions, (plus more for serving)
  • 2 tsp minced garlic ((2 cloves))
  • 1 1/2 cups frozen corn, (thawed in a strainer under hot water and drained well on paper towels)
  • 1 (14.5 oz) can black beans, (drained and rinsed)
  • Salt
  • 1 avocado ((fairly firm but ripe), diced)
  • 1 large Roma tomato, seeded and diced
  • 1/3 cup chopped fresh cilantro
  • 2 Tbsp fresh lime juice, plus 1 tsp lime zest

Instruction

  • Cut the florets from the cauliflower core. Pulse half at a time in food processor, in 1 second pulses until it's minced into fine bits, just a bit larger than couscous (you should have about 4 cups).
  • Place cauliflower on a several sheets and layers of paper towels, then wrap and press to remove some of the excess liquid. Set aside.
  • Heat oil in a 12-inch non-stick skillet over medium-high heat. Add onions and garlic and saute 30 seconds. Add in cauliflower "rice" and saute 6 minutes. 
  • Add in corn and black beans, season with salt to taste and warm through, about 1 - 2 minutes. Remove from heat. 
  • Add tomatoes, avocado, cilantro, lime juice and lime zest and gently toss. Serve warm.
  • Recipe source: Cooking Classy