California/Mexican Cauliflower Rice with Avocado and Kale Recipe

  • 1 head cauliflower, broken into florets
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 small bunch fresh cilantro, finely chopped
  • 2 green onions, chopped, or more to taste
  • 1 tablespoon vegetable oil
  • 1/2 lime, juiced
  • 1 pinch salt and ground black pepper to taste
  • 2 slices Cheddar cheese
  • 1 (7 ounce) can chipotle peppers in adobo sauce
  • 1 tablespoon vegetable oil
  • 1 zucchini, halved and sliced
  • 4 leaves Tuscan kale, stemmed and chopped
  • 2 eggs
  • 1 avocado, sliced
  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. Top with Cheddar cheese.
  3. Puree chipotle peppers in adobo in a small bowl with an immersion blender.
  4. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add zucchini in an even layer; place kale on top. Cook, covered, until zucchini is lightly browned and kale starts to wilt, about 5 minutes. Stir in 1 to 3 tablespoons pureed chipotle peppers. Remove from heat and let stand, covered, allowing kale to steam, 3 to 5 minutes.
  5. Fill a saucepan with water and bring to a boil. Reduce heat, add eggs, and simmer, about 7 minutes. Remove eggs with a slotted spoon and run under cool water for 30 to 60 seconds. Peel carefully.
  6. Spoon zucchini mixture over Cheddar cheese in the bowl. Microwave until hot, 2 to 3 minutes. Top with peeled eggs and sliced avocado. Season with salt and pepper.