Copycat Cauliflower Rice Bowl With Cilantro Recipes

LOADED CILANTRO LIME CAULIFLOWER "RICE"

Loaded Cilantro Lime Cauliflower

Skip the white rice and try this seriously delicious cauliflower "rice" instead! This version is packed with veggies and flavored with the bright cilantro lime combination.

Provided by Jaclyn

Time 30m

Number Of Ingredients 11

Ingredients

1 medium head cauliflower ((about 2 1/4 lbs))
1 1/2 Tbsp olive oil
1/2 cup chopped green onions, (plus more for serving)
2 tsp minced garlic ((2 cloves))
1 1/2 cups frozen corn, (thawed in a strainer under hot water and drained well on paper towels)
1 (14.5 oz) can black beans, (drained and rinsed)
Salt
1 avocado ((fairly firm but ripe), diced)
1 large Roma tomato, seeded and diced
1/3 cup chopped fresh cilantro
2 Tbsp fresh lime juice, plus 1 tsp lime zest

Steps:

Cut the florets from the cauliflower core. Pulse half at a time in food processor, in 1 second pulses until it's minced into fine bits, just a bit larger than couscous (you should have about 4 cups).
Place cauliflower on a several sheets and layers of paper towels, then wrap and press to remove some of the excess liquid. Set aside.
Heat oil in a 12-inch non-stick skillet over medium-high heat. Add onions and garlic and saute 30 seconds. Add in cauliflower "rice" and saute 6 minutes.
Add in corn and black beans, season with salt to taste and warm through, about 1 - 2 minutes. Remove from heat.
Add tomatoes, avocado, cilantro, lime juice and lime zest and gently toss. Serve warm.
Recipe source: Cooking Classy

Nutrition Facts : Calories 267 kcal, Carbohydrate 40 g, Protein 10 g, Fat 9 g, SaturatedFat 1 g, Sodium 385 mg, Fiber 13 g, Sugar 5 g, ServingSize 1 serving

COPYCAT CAULIFLOWER RICE BOWL WITH CILANTRO

Copycat Cauliflower Rice Bowl with Cilantro image

This copycat Chipotle® cauliflower bowl comes together fast on busy weeknights! Toppings can be modified for taste preferences, and it's tasty wrapped up in a tortilla!

Provided by thedailygourmet

Categories Main Dish Recipes Bowls

Yield 4

Number Of Ingredients 13

Ingredients

2 (10 ounce) packages frozen riced cauliflower
¼ cup chopped cilantro
2 tablespoons lime juice
salt and ground black pepper to taste
1 pound cooked pork roast, shredded
½ (15.25 ounce) can whole kernel corn, drained
½ (15 ounce) can black beans, rinsed and drained
¼ cup shredded Cheddar cheese
1/4 cup Mexican crema con sal
¼ cup salsa
¼ cup cilantro ranch dressing
1 avocado, sliced, or to taste
1 medium lime, cut into wedges

Steps:

Steam cauliflower rice according to package directions, about 6 minutes. Once cauliflower is cooked, empty contents into a large bowl; add in cilantro, lime juice, salt, and pepper. Cover and set mixture aside.
Meanwhile, heat cooked shredded pork in a pan on the stovetop until warmed through, 3 to 5 minutes.
Mix corn and beans together in a medium microwave-safe bowl. Microwave to heat through, about 2 minutes.
Assemble bowls by adding 5 ounces cilantro-lime cauliflower rice, top with 4 ounces pork, black beans, and corn. Add 1 tablespoon each: salsa, Cheddar cheese, crema con sal, and cilantro ranch dressing to each bowl. Garnish with sliced avocado and lime wedges.

Nutrition Facts : Calories 486.5 calories, Carbohydrate 34.1 g, Cholesterol 94.3 mg, Fat 22.7 g, Fiber 12.3 g, Protein 40.9 g, SaturatedFat 5.4 g, Sodium 750.9 mg, Sugar 3.5 g

CHICKEN FAJITA AND CILANTRO-LIME CAULIFLOWER RICE BOWLS

Chicken Fajita and Cilantro-Lime Cauliflower Rice Bowls image

Inspired by a famous restaurant that has added "Lifestyle" bowls and salads to the menu, this recipe will appeal to folks who are grain-free, dairy-free, and sugar-free. This lively combination of fajita-style chicken, bell peppers, onions, and cilantro-lime cauliflower rice only needs a fork--no tortilla needed! Use a purchased marinade, if you prefer.

Provided by Bibi

Categories World Cuisine Recipes Latin American Mexican Main Dishes Fajita Recipes Chicken

Time 1h20m

Yield 4

Number Of Ingredients 22

Ingredients

⅝ cup finely chopped fresh cilantro, divided
¼ cup orange juice
¼ cup extra-virgin olive oil, divided
1 ½ medium limes, juiced, divided
¼ teaspoon ground chipotle chile, or to taste
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon smoked paprika
salt and freshly ground black pepper to taste
1 ½ pounds boneless, skinless chicken breast
1 medium red pepper, cut into 1/2-inch-thick slices
1 medium green bell pepper, cut into 1/2-inch slices
1 medium onion, cut into 1-inch pieces
1 teaspoon olive oil
1 pound frozen riced cauliflower
2 tablespoons water
1 tablespoon melted ghee
1 teaspoon lime zest
¼ cup fresh tomato salsa, sugar and preservative free, or as needed
¼ cup guacamole, or to taste

Steps:

Combine 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper in a resealable plastic bag. Gently squeeze the bag several times to combine the ingredients.
Cut chicken into 1-inch slices, cutting across the chicken breast, and add to the marinade. Carefully squeeze out most of the air, seal the bag, and move chicken pieces around in the marinade to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
Preheat the oven to 400 degrees F (200 degrees C).
Combine red bell pepper slices, green bell pepper slices, and onion pieces in a large bowl. Add remaining 1/8 cup olive oil and season with salt and pepper to taste. Stir until all the vegetable pieces are coated in oil and seasonings.
Line a 12 x 18-inch sheet pan with foil or parchment paper and spread chicken slices and vegetables out on the pan in a single layer.
Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
Near the end of the baking time, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook, stirring frequently, until cauliflower is softened, about 5 minutes. Drain cauliflower rice and place in a serving bowl. Stir in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper.
Assemble bowls by making a layer of cilantro-lime cauliflower rice, and a layer of fajita chicken and vegetables. Top with tomato salsa and guacamole.

Nutrition Facts : Calories 269 calories, Carbohydrate 18.2 g, Cholesterol 13.9 mg, Fat 20.5 g, Fiber 6.2 g, Protein 6.7 g, SaturatedFat 4.5 g, Sodium 138.1 mg, Sugar 5.5 g

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