Mexican Cauliflower Rice
2 containers riced cauliflower (approximately 28 oz.)
7 cloves fresh garlic (chopped or minced) or 7 tsp prepared minced garlic
3 tbsp olive oil
1 14 oz. can organic black beans, rinsed & drained
1 can organic corn or 14 oz. frozen organic corn
1 each red, yellow, orange pepper, diced (optional)
In large skillet, heat 2 tbsp olive oil & 4 tsp. garlic. Add riced cauliflower & 1 more tsp garlic. Stir & cook on medium heat for 5-10 min. In another smaller skillet, heat 1 tbsp oil & 2 tsp garlic. Add corn & cook on high, 3-5 minutes, add pepper if using & cook additional 3 minutes. Finally, add black beans, mix & cook a few more minutes & then add mixture to the cauliflower. Can serve hot or room temperature.
Can make a side of creamy avocado dip (1 mashed avocado to 1-2 tbsp plain greek yogurt, along with himalayan salt to taste) & fresh salsa.