Mexican Cauliflower Rice Bowl

Mexican Cauliflower Rice Bowl from the free Paleo Plate app


• 1 head of cauliflower, cut into florets
• ⅓ cup (80ml) broth or water
• 1 teaspoon garlic powder
• ⅛ teaspoon cayenne pepper
• handful of fresh cilantro, roughly chopped
• juice of 1 lime
• ½ pound (250g) pork chorizo
• ½ pound (250g) ground beef
• ½ white onion, diced
• 1 avocado, diced
• salsa of choice
• salt and pepper, to taste


Run florets of cauliflower through a food processor using the shredding attachment, to rice the cauliflower. Or use a grater and crate the cauliflower until you have small pieces.

Place a small saucepan over medium heat, add cauliflower and broth or water and a bit of salt to the pan and cover to let steam for about 10 minutes. Mix a couple times to keep from sticking to the bottom.

Once cauliflower is soft, add garlic powder, cayenne pepper, cilantro, lime, and a bit of salt and pepper.

While rice is cooking, place a medium skillet over medium-high heat and cook chorizo and ground beef. Break up into small pieces and cook until cooked through completely.

Dice onion and avocado.

When cauliflower rice and meat are done cooking, add rice, meat, onion, avocado, and salsa to a bowl.



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