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
DIRECTIONS
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.
(Source: Cooking Classy)
