- 1 head cauliflower, broken into florets
- 1 (15 ounce) can black beans, drained and rinsed
- 1 small bunch fresh cilantro, finely chopped
- 2 green onions, chopped, or more to taste
- 1 tablespoon vegetable oil
- 1/2 lime, juiced
- 1 pinch salt and ground black pepper to taste
- 2 slices Cheddar cheese
- 1 (7 ounce) can chipotle peppers in adobo sauce
- 1 tablespoon vegetable oil
- 1 zucchini, halved and sliced
- 4 leaves Tuscan kale, stemmed and chopped
- 2 eggs
- 1 avocado, sliced
- Place cauliflower florets in a food processor; pulse into rice-sized pieces.
- Combine cauliflower "rice", black beans, cilantro, green onions, 1 tablespoon vegetable oil, lime juice, salt, and pepper in a microwave-safe bowl; toss until mixed. Top with Cheddar cheese.
- Puree chipotle peppers in adobo in a small bowl with an immersion blender.
- Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add zucchini in an even layer; place kale on top. Cook, covered, until zucchini is lightly browned and kale starts to wilt, about 5 minutes. Stir in 1 to 3 tablespoons pureed chipotle peppers. Remove from heat and let stand, covered, allowing kale to steam, 3 to 5 minutes.
- Fill a saucepan with water and bring to a boil. Reduce heat, add eggs, and simmer, about 7 minutes. Remove eggs with a slotted spoon and run under cool water for 30 to 60 seconds. Peel carefully.
- Spoon zucchini mixture over Cheddar cheese in the bowl. Microwave until hot, 2 to 3 minutes. Top with peeled eggs and sliced avocado. Season with salt and pepper.
06/11/2019
recipepes.com
california/mexican cauliflower rice with avocado and kale, recipe
PT15M
PT1H
5
455 calories
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