1 medium cauliflower
A good handful of chopped coriander
Chopped cumin seeds (optional)
1 onion, diced 1 tomato, diced
Himalayan salt and cracked pepper to taste
2 1⁄2 cups salsa
1 grated carrot
400gm black beans (can substitute or a lean mince)
Salt and pepper
3 cups shredded Cos lettuce
400gm whole kernel non GMO corn
1 cup guacamole (See guacamole recipe)
For Cauliflower rice
Cut the hard stalks from the cauliflower and pulse the rest in a food processor to make the grains as small as rice. Add in herbs.
You can serve raw. Or to cook, add a little oil into a pan with a pinch of salt.
Cover and cook for 5-8 minutes until it is as tender as you like.
Heat the beans in a pot on the stove add cumin and salt and pepper.
Prepare the vegetables, salsa and guacamole.
Put all the ingredients in bowls and allow everyone to make their own mexi bowl starting with rice and beans and then salads on top.
Tags: avocado, cauliflower rice, dip, fresh, salsa