A great way to sneak vegetables into a delicious one pot, grain free meal. Eat as is, top with cheese or sour cream, or roll into a tortilla. Blend the Cauliflower more for a cous cous texture, and less if you want a chunkier rice.
Ingredients
| 6 cups | Cauliflower (Main) |
| 1 | Onion, Chopped finely |
| 1 cup | Frozen corn, Drained canned is fine |
| 1 can | Red kidney beans, Drained and rinsed |
| 1 tsp | Minced garlic |
| ½ | Limes, Juiced |
| ½ tsp | Chilli flakes |
| 1 can | Canned tomatoes, Mexican, Italian or chopped are good |
| 1 tsp | Dried oregano |
| 2 Tbsp | Olive oil |
| ¼ cup | Coriander, Chopped |
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Directions
- Use a food Processor to chop cauliflower florets into a rice like texture (best done in batches to keep it an even size)
- Heat oil in a large frypan. Cook onion, garlic and chilli flakes together until onion is soft.
- Add cauliflower rice and cook, stirring for 6-7 mins. Add tomatoes, oregano, beans and corn and bring to a simmer.
- Cook, stirring until the cauliflower has softened and mixture thickens, around 25 mins. Season with salt and pepper as desired, stir through lime juice and coriander before serving.
