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- 1 medium head of cauliflower, riced (about 4 cups) - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes - 1 cup corn kernels The main star here is cauliflower. Riced cauliflower gives this dish a light base. It cooks quickly and absorbs flavors well. Black beans add protein and fiber. They also bring a nice texture. Diced tomatoes bring moisture and a bit of acidity. This helps balance the flavors. Corn kernels add sweetness. They complement the savory notes from the beans and tomatoes. - 1 tablespoon olive oil - 2 tablespoons taco seasoning - Salt and pepper to taste Olive oil is perfect for sautéing. It gives a rich flavor. Taco seasoning is key for that zesty kick. You can use store-bought or make your own. Salt and pepper enhance all the flavors. They ensure each bite is tasty. - Fresh cilantro - Lime wedges - Diced avocado - Shredded cheese Optional toppings really elevate the dish. Fresh cilantro adds a burst of freshness. Lime wedges give a zesty finish. Diced avocado adds creaminess. Shredded cheese can make it extra indulgent. You can mix and match as you like. {{ingredient_image_2}} Start by ricing the cauliflower. Trim away the leaves and stem. Break the head into florets. Use a food processor to pulse the florets into a rice-like texture. If you’re short on time, use store-bought riced cauliflower. It saves effort and cooks quickly. Heat a large skillet over medium heat and add one tablespoon of olive oil. Once the oil is shimmering, add one small diced onion. Sauté for about three to four minutes. You want the onion to be soft and clear. Next, add three minced garlic cloves and one diced red bell pepper. Cook for another two to three minutes until the pepper begins to soften. Fold in the riced cauliflower and let it cook for five to seven minutes. Stir occasionally so the cauliflower can become tender and slightly golden. After that, add one can of rinsed black beans, one can of diced tomatoes, two tablespoons of taco seasoning, and one cup of corn kernels. Stir well to mix everything. Cook for an additional five minutes to let the flavors blend. Once mixed, taste your skillet for seasoning. Add salt and freshly ground black pepper to your liking. Remove the skillet from heat. Serve hot, garnished with fresh cilantro and lime wedges. You can also add diced avocado, shredded cheese, or Greek yogurt on top for extra flavor. To get tender cauliflower, cook it for 5-7 minutes. Stir it often to avoid burning. If you cook it too long, it can turn mushy. Keep an eye on the color; it should be slightly golden. Making your taco seasoning at home is easy. Use chili powder, cumin, garlic powder, and paprika. If you like heat, add diced jalapeños or red pepper flakes. This will elevate the dish and make it more exciting. To complement your skillet, serve it with lime wedges. You can also add a fresh salad on the side. For a fun twist, layer the skillet in a bowl and top it with cheese and avocado. This makes for a beautiful presentation! Pro Tips Use Fresh Cauliflower: Freshly riced cauliflower gives the best texture and flavor. If you use frozen, make sure to thaw and drain it well to avoid excess moisture. Adjust Spice Level: Customize the heat of your dish by choosing diced tomatoes with or without green chilies and adjusting the amount of taco seasoning to your taste. Add More Veggies: Feel free to incorporate other vegetables such as zucchini, corn, or spinach for added nutrition and flavor. Meal Prep Friendly: This dish is great for meal prep! Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for later use. {{image_4}} Gluten-free options This Taco Cauliflower Rice Skillet is naturally gluten-free. All the ingredients are safe for a gluten-free diet. Just ensure your taco seasoning is gluten-free too. Vegan modifications To make this dish vegan, skip the cheese and Greek yogurt. Use cashew cream or avocado as a creamy topping instead. This keeps the meal rich and satisfying. Spicy versions Add fresh jalapeños or crushed red pepper to heat things up. You can also use diced tomatoes with green chilies for an extra kick. Adjust based on your spice level preference. Alternative vegetables to add Feel free to mix in other veggies like zucchini or spinach. These vegetables add texture and nutrients. They also help you change the flavor profile without much effort. Adding shredded chicken or beef For a heartier meal, add shredded chicken or beef. Cook the protein first, then add it to the skillet with the other ingredients. This makes the dish more filling. Vegetarian protein swaps Instead of meat, try adding lentils or chickpeas. These provide protein while keeping the dish meat-free. They also blend well with the taco flavors, making them a great choice. After enjoying your Taco Cauliflower Rice Skillet, store any leftovers in an airtight container. This keeps the meal fresh and tasty. It will last in the fridge for about 3 to 5 days. Before eating, check for any off smells or changes in texture. To freeze the skillet meal, let it cool first. Portion it into freezer-safe bags or containers. Be sure to remove as much air as possible to prevent freezer burn. This dish can last in the freezer for about 2 to 3 months. When you're ready to eat, thaw it in the fridge overnight. You can reheat it in a skillet over medium heat or in the microwave. Stir well to ensure even heating. Enjoy your delicious meal again! Can I use frozen cauliflower rice? Yes, you can use frozen cauliflower rice. Just thaw it before cooking. It saves time and works well in this dish. If you use frozen, skip the ricing step. How do I make it spicier? To add heat, use diced tomatoes with green chilies. You can also add more taco seasoning. For extra spice, try adding jalapeños or a splash of hot sauce while cooking. What toppings work best? Toppings can enhance the dish. I love using diced avocado, shredded cheese, and Greek yogurt. Fresh cilantro and lime wedges add a nice touch, too. Mix and match your favorites! Caloric breakdown This dish is about 250 calories per serving, depending on toppings. The black beans and corn add fiber and protein. Nutritional benefits of cauliflower rice Cauliflower rice is low in carbs and calories. It’s high in vitamins C and K. This makes it a healthy substitute for traditional rice. Plus, it offers antioxidants that help fight inflammation. Scaling the recipe up or down You can easily adjust this recipe. To serve more, just double the ingredients. For fewer servings, cut the amounts in half. Substituting with other beans or vegetables Feel free to swap black beans for pinto or kidney beans. You can also add other veggies like zucchini or spinach. They will blend well and boost nutrition. This blog post explored a tasty cauliflower dish packed with nutrients. We discussed the main ingredients, like cauliflower and black beans. I provided step-by-step instructions to help you cook it just right. Additionally, I shared useful tips to enhance flavor and texture. Remember, you can easily adjust this dish to fit your diet. Enjoy experimenting with toppings and variations that suit your taste. With proper storage, you can savor this meal for days. Try this recipe and make it your own. It’s simple, healthy, and delicious!

Taco Cauliflower Rice Skillet

A flavorful and healthy skillet dish featuring riced cauliflower, black beans, and vibrant vegetables, seasoned with taco spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium head cauliflower, riced (approximately 4 cups)
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper diced
  • 1 can (15 oz) black beans, thoroughly rinsed and drained
  • 1 can (15 oz) diced tomatoes
  • 2 tablespoons taco seasoning
  • 1 cup corn kernels
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro, roughly chopped, for garnish
  • Lime wedges, for serving
  • Optional toppings: diced avocado, shredded cheese, or a dollop of Greek yogurt

Instructions
 

  • Begin by preparing the cauliflower: trim away the leaves and stem, then break the cauliflower into florets. Using a food processor, pulse the florets until they achieve a rice-like consistency.
  • In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion. Sauté for about 3-4 minutes until the onion is soft and translucent.
  • Next, incorporate the minced garlic and diced red bell pepper into the skillet. Continue to cook for another 2-3 minutes until the bell peppers are beginning to soften.
  • Fold in the riced cauliflower and let it cook for 5-7 minutes, stirring occasionally until the cauliflower becomes tender and slightly golden.
  • Now, add the rinsed black beans, diced tomatoes (including their juices), taco seasoning, and corn to the skillet. Stir well to combine all components, then cook for an additional 5 minutes to allow the flavors to meld beautifully.
  • Once thoroughly mixed, season the dish with salt and freshly ground black pepper to taste, then remove from heat.
  • Serve the Taco Cauliflower Rice Skillet hot, garnished generously with fresh cilantro and lime wedges on the side. Enhance your meal with optional toppings like creamy avocado, shredded cheese, or a spoonful of Greek yogurt as desired.

Notes

Feel free to customize with your favorite toppings.
Keyword cauliflower rice, healthy, skillet, taco, vegetarian