Mexican Cauliflower Rice Bowl
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.
Click here to view and download the PDF version of this recipe.
Servings: 24
Estimated Plate Cost: $2.20
Ingredients
Cauliflower Rice Ingredients
Cauliflower, florets 3 pounds
Vegetable Oil 4 tablespoons
Garlic, cloves, minced 2 cloves
Onions, small diced ½ cup
Chili Powder 2 teaspoons
Garlic Powder 2 teaspoons
Onion Powder 2 teaspoons
Crushed Red Pepper Flakes 1 teaspoon
Oregano, dried 1 teaspoon
Paprika 1 tablespoon
Cumin 1 tablespoon
Salt 1 teaspoon
Charred Corn Ingredients
Corn, whole kernel, frozen 12 ounces
Vegetable Oil 1 tablespoon
Salt and Pepper, to taste
Chorizo Chickpea Ingredients
Garbanzo Beans, canned, drained, rinsed 28 ounces
Vegetable Oil 2 tablespoons
Onion, diced ½ cup
Garlic, cloves, minced 3 cloves
Paprika 1 tablespoon
Cumin 2 teaspoons
Chili Powder 1 teaspoon
Cayenne Pepper ½ teaspoon
Thyme, dried ½ teaspoon
Cinnamon ½ teaspoon
Salt and Pepper, to taste
Apple Cider Vinegar 1 tablespoon
Lime Crema Ingredients
Tofu, firm, drained 14 ounces
Lime Juice and Zest ¼ cup
Cilantro, chopped ¼ cup
Salt and Pepper, to taste
Topping Ingredients
Black Beans, drained, rinsed 12 ounces
Red Onions, small diced 12 ounces
Avocados, cubed and tossed in lemon juice 12 ounces
Pico de Gallo 12 ounces
Tortilla Strips 4 each
Preparation
1. For the Cauliflower Rice, mix the chili powder, onion powder, red pepper flakes, oregano, paprika, cumin and salt together in a small bowl for make a Mexican Seasoning blend. If you already have a blend mix, feel free to use that.
2. Put florets into a food processor and pulverize until small and texture resembles rice.
3. In a medium skillet, heat oil over medium high heat.
4. Add onions and garlic and sauté for 3 – 4 minutes. Add the Mexican spice blend.
5. Add the cauliflower rice and cook for 5 minutes, tossing until the rice is completely coated in seasoning.
6. Set aside, hold hot.
7. Preheat oven to 375 degrees for the charred corn.
8. Thaw corn and pat dry. Place corn in a bowl and drizzle with oil, salt and pepper. Toss until coated.
9. Spread corn out on a baking sheet and roast for 10 – 12 minutes until corn starts to brown, stirring occasionally. Remove from oven and cool.
10. For the Chorizo Chickpeas, place in a food processor and pulse only 4 or 5 times just until slightly crumbly.
11. Coat the bottom of a medium skillet with oil and place over medium heat.
12. Add onions and sauté for about 5 minutes, add garlic, and cook for an additional minutes.
13. Add the chickpeas and remaining ingredients for the chorizo chickpeas and flip a few times to incorporate the spices.
14. Add vinegar and continue to stir.
15. Remove from heat and hold hot.
16. For the Lime Crema, place the tofu in a food processor and blend until creamy and smooth.
17. Add lime juice, zest, cilantro, salt and pepper. Blend until incorporated. Add water to thin out if needed.
18. Transfer crema into a squeeze bottle.
19. Cut tortilla shells into strips about ¼ of an inch and fry to make crispy strips.
Assembly information
1. Place ½ cup of cauliflower rice into an individual serving bowl.
2. Place 1 oz. spoodle of chorizo chickpeas on top of rice.
3. Place ½ oz. scoop of charred corn, ½ oz. scoop of black beans, ½ oz. scoop of red onions, ½ oz. scoop of avocado and ½ oz. scoop of Pico de Gallo around the chorizo chickpeas.
4. Drizzle bowl with ½ oz. of lime crema sauce.
5. Garnish with crispy tortilla strips.
Nutrition information per serving
Calories: 218 Total Fat: 9g Saturated Fat: 1g Monounsaturated Fat: 5g Polyunsaturated Fat: 3g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 30g Fiber: 6g Total Sugar: 3g Protein: 7g Sodium: 347mg Vitamin A: 23μg Vitamin C: 13mg Calcium: 74mg Iron: 2mg Folate: 49μg