Name: California/Mexican Cauliflower Rice with Avocado and Kale recipe
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

All Recipes 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

Place cauliflower florets in a food processor, pulse into rice-sized pieces.
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.
Puree chipotle peppers in adobo in a small bowl with an immersion blender.
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.
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.
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.

Alternatives to this recipe

California/Mexican Cauliflower Rice with Avocado and Kale