California/Mexican Cauliflower Rice With Avocado And Kale
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
44
Spice
58
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Place cauliflower florets in a food processor; pulse into rice-sized pieces
2
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
3
Top with Cheddar cheese
4
Puree chipotle peppers in adobo in a small bowl with an immersion blender
5
Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat
6
Add zucchini in an even layer; place kale on top
7
Cook, covered, until zucchini is lightly browned and kale starts to wilt, about 5 minutes
8
Stir in 1 to 3 tablespoons pureed chipotle peppers
9
Remove from heat and let stand, covered, allowing kale to steam, 3 to 5 minutes
10
Fill a saucepan with water and bring to a boil
11
Reduce heat, add eggs, and simmer, about 7 minutes
12
Remove eggs with a slotted spoon and run under cool water for 30 to 60 seconds
13
Peel carefully
14
Spoon zucchini mixture over Cheddar cheese in the bowl
15
Microwave until hot, 2 to 3 minutes
16
Top with peeled eggs and sliced avocado
17
Season with salt and pepper