Cauliflower Rice Burrito Bowl

• 1/2 large cauliflower, cored and cut into large florets
• 5 tablespoons olive oil
• lime, juice and zest of, plus additional wedges for serving
• 1 large red bell pepper, thinly sliced
• 1 large red onion, thinly sliced
• 1 jalapenos or 1 serrano pepper, thinly sliced
• 1 tablespoon cumin seed
• 1 (15 ounce) can pinto beans, drained and rinsed (or black beans)
• 1/2 avocado, peeled and diced
• 3 tablespoons chopped cilantro, chives, and parsley
• 1/4 cup Greek yogurt (or sour cream)
• 1/4 cup salsa

1. Place cauliflower in the bowl of a food processor. Pulse until cauliflower is very finely chopped and resembles quinoa. Heat a large cast iron skillet over high heat. Add 2 tablespoons olive oil, swirl to coat, and add cauliflower. Season with salt and pepper and cook, stirring only occasionally, until golden brown, about 5-6 minutes. Scrape into two serving bowls and top with lime zest. Return skillet to heat. Add 2 tablespoons olive oil. Add red pepper, onions, and jalapeno or serrano. Season with salt and pepper and cook until softened on medium-high heat, about 4 minutes. Add cumin seeds, toss to coat, and continue to cook until seeds are just toasted, about 30 seconds.
2. Divide mixture between serving bowls. In a small bowl, combine beans, lime juice, and remaining 1 tablespoon olive oil. Season with salt and pepper and divide between serving bowls. Add avocado, herbs, yogurt or sour cream, and salsa to serving bowls, dividing evenly. Serve.

cauliflower, olive oil, lime, red bell pepper, red onion, jalapenos, cumin, pinto beans, avocado, cilantro, greek yogurt, salsa

Taken from www.food.com/recipe/cauliflower-rice-burrito-bowl-537078 (may not work)