Mexican Cauliflower Rice Bowls are a family favorite gluten free meal! The flavor will wow your mouth.

I have never seen my toddler consume so many vegetables in one sitting. I blame the amazing flavor of this dish. It took some prep work, but our family of 3 (and a baby) ate on it for an entire week! It’s sweet, spicy, salty and delicious!

It’s only breakfast time and I’m already dreaming of it!

Go and enjoy the photographs and prepare your grocery lists!

Mexican Cauliflower Rice Bowl

Ingredients

• 3 heads romaine lettuce, washed and chopped
• 1/2 bunch cilantro, washed and roughly chopped
• 5 small cucumbers, washed, peeled, julienned
• 2 pints grape tomatoes, washed and sliced
• 2 cans no salt added black beans, rinsed and drained
• 1 large can sliced black olives, drained
• bbq shredded chicken
  • 4 chicken breasts (about 2 pounds), fat trimmed off
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 1/2 cups bbq sauce (I used Bull’s Eye Brown Sugar Hickory Sauce)
  • 1/2 cup apple cider vinegar
  • 1 tablespoon minced garlic
  • dash of hot sauce
  • 1 1/2 cups water
• lime and cilantro cauliflower rice
  • 2 heads cauliflower, rinsed
  • 3-5 tablespoons olive oil
  • zest of 2 limes
  • 1/2 bunch of cilantro finely chopped
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
• pan roasted corn
  • 2 bags frozen corn
  • 2 tablespoons olive oil
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt

How-To

1. Prepare the romaine lettuce, 1/2 bunch of cilantro, cucumbers, tomatoes, black beans and black olives. These will all remain cold and can be prepped ahead of time and placed in the refrigerator.
2. Meanwhile, you will almost simultaneously assemble the bbq shredded chicken, cauliflower rice and roasted corn. First, you will need to start with the bbq shredded chicken.
   1. To make the bbq shredded chicken, first place the chicken breasts at the bottom of a large pot or pan (a pan with a large enough base for the chicken breasts to not lay on top of another).
   2. Sprinkle the pepper and salt on top of the chicken. Then, cover the chicken with the bbq sauce, apple cider vinegar, garlic and hot sauce. Next pour in the water (adding more if necessary) until the chicken breasts are almost covered with water.
   3. Bring the chicken to a boil and boil for 15 minutes or until the chicken is cooked through.
   4. Remove the chicken from the sauce, allowing the sauce to continue to simmer while you shred the chicken with two forks.
   5. Place the chicken back into the pan with the sauce and continue to simmer until the sauce has thickened and the chicken is covered in the sauce.
3. Next, you’ll want to start on the cauliflower rice.
   1. First, you need to roughly break off the leafy stems on the bottom of the cauliflower to expose the white part underneath. You will use the core of the cauliflower as a grip when grating and will eventually discard it.
   2. Next, using a grater, grate the cauliflower into small rice size pieces. If some pieces of cauliflower fall off and are larger than the grated pieces, chop these smaller on the cutting board and add back to your cauliflower rice.
   3. Place the grated cauliflower in a large pot with the olive oil, lime zest, cilantro, pepper and salt on medium heat.
   4. Sauté the cauliflower rice for 20-30 minutes or until it’s tender, adding more olive oil if necessary.
4. Finally, you need to prepare the roasted corn.
   1. In a medium sauce pan, place the frozen corn, olive oil, chili powder, pepper and salt on medium-high heat.
   2. Sauté for 10 minutes under caramelized and hot, stirring every 30-60 seconds.
5. Allow your guests to customize their cauliflower rice bowl with all of the delicious toppings!

Servings: 6