I have recently become obsessed with cauliflower rice. I buy the bags at Trader Joes and there are just so many ways to use it. I wanted to share two ways I have cooked/served it recently. I usually just cook the whole bag at once and then I can just reheat and eat off it for the week. If you wanted to make your own you could easily just puree cauliflower in a food processor but this is just so easy. I also love the riced broccoli at Trader Joe’s- same idea but with broccoli. As I mentioned before I have gained a few pounds this Summer so I have been really trying to eat clean and cut back on carbs and sugar. This taco bowl is a great way to enjoy tacos minus the rice and shells. I absolutely loved this meal and will be making it often!
If you have never seen the riced cauliflower at Trader Joe’s it looks like this and is in the produce section near the fruits and veggies.
C A U L I F L O W E R R I C E T A C O B O W L S
1 bag cauliflower rice
1 cup shredded quesadilla cheese (really cheese would work)
1 pound ground beef (could also use ground turkey, chicken or roasted veggies for a meat free bowl)
taco seasoning (see recipe below)
refried beans (I like the Harris Teeter Organics brand- they also make a great refried black bean option too)
In a skillet heat 2 tablespoons olive oil. Add in bag of cauliflower rice and season with salt + pepper and cook about 5 minutes. Add in 1/4 cup water or stock and simmer until liquid is gone. This will take several minutes but it helps soften the cauliflower. Add in shredded cheese. I like to slightly brown the cheese so the rice gets creamy. I usually taste it and then add more salt and pepper as needed.
Cook ground beef, and add in seasoning + one cup of water. Simmer until sauce has thickened.
Layer the lettuce in a bowl and the top with meat, beans, tomatoes, and cauliflower rice. Add avocado, jalapenos and hot sauce if desired.
This makes enough for 1 pound of ground beef. Just add one cup of water + this mixture.
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
This is a new breakfast favorite. If your cauliflower rice is already cooked from the night before it is a super easy breakfast to whip together. It is low carb and really filling. You could also fry or scramble the egg instead of boiling.
C A U L I F L O W E R R I C E B R E A K F A S T B O W L
cheesy cauliflower rice (see instructions above)
hard boiled egg
In a skillet heat 1 tablespoon olive or coconut oil and cook kale about 3 minutes just until slightly wilted. Remove kale and add in cauliflower rice to just reheat.
Place egg in a pot and bring water to a boil and boil 7 minutes.
Layer kale, cheesy cauliflower rice, egg, and sliced tomatoes in a bowl. Add bacon.
I often get requests for my favorite cookbooks. I have so many favorites it is truly hard to narrow down. I always love Gwyneth Paltrow and Ina Garten. You can’t go wrong with any of their cookbooks.
Every few months I will start sharing new cookbooks that I am loving. I like them to try them out for a bit first before I recommend them. These are 3 cookbooks I have really enjoyed lately.
This has so many great recipes for foods you love but on a healthier scale. The Thai Chicken Meatballs are a favorite- they are so yummy.
This is one gorgeous cookbook. I must have book marked like every other page of recipes I want to try. This is only vegetarian recipes but filled with so many great meat free ones. This has 3 kale salads that I love.