After making this super simple and easy Spiced “Cauliflower Rice” and Beans, you’ll never want to buy expensive frozen cauliflower rice again!
Whether you’re looking for a way to get more vegetables on your plate, or, you’re simply looking for a lighter, less heavy side dish, cauliflower rice is a delicious, quick, and easy way to go! Especially when a few simple flavor-packed ingredients are added to the mix.
Honestly, you’re not going to believe how simple this dish is.
Why this Recipe Works:
- Using just one head of cauliflower, some spices, canned beans and a box grater (or food processor) this cauliflower rice recipe is so easy and affordable to make – you’ll never want to spend money on frozen cauliflower rice again!
- The spices make this cauliflower rice insanely flavorful.
- Since this recipe features both cauliflower and beans, you’ll be very satisfied after eating.
What does this cauliflower rice go with?
- This cauliflower rice makes a great side dish, especially with my 5-Ingredient Vegan Fajita Tacos and my 5-Ingredient Tex Mex Jackfruit Tacos.
- This cauliflower rice is the star in my Chipotle “Cauliflower Rice” and Bean Burritos.
How to Make Spiced “Cauliflower Rice” and Beans:
1. First, rinse and pat dry one head of cauliflower….
Well now, aren’t you purdy!
Then, cut it in half vertically.
2. Now, check out this little trick: afterwards, lay each half “florets side down”, and carefully chop off the main stems with one simple slice of the knife, which should remove all of the green leaves, too!
Pretty neat, right?
3. Next, chop each half into pieces slightly smaller than the size of your fist.
4. You have two choices at this point: You can either grate the cauliflower by hand using the large holes on a box cheese grater, or, you can use a food processor. If you go the cheese grater route, keep these cauliflower pieces the size they are and start grating away! I usually use the base or stem-y part of the cauliflower pieces for handles:
5. If you use a food processor, cut the cauliflower down to golfball sized pieces before tossing into the machine…
And then pulse the cauliflower five or so times until it looks like rice!
6. Next, start heating your oil in a frying pan over medium heat. Meanwhile, chop up 1/2 of a small onion or 1/4 of a medium or large one…
7. And then add that onion to your heated pan and saute until light golden brown and translucent.
8. Next, turn the fire up to high heat and add 3 – 3 1/2 cups of raw cauliflower rice to the pan along with the oregano, cumin, garlic powder, salt and pepper.
9. Stir constantly for a minute or two until the cauliflower just starts to turn translucent, as well. It happens pretty quickly!
10. Finally, add one cup of cooked pinto beans to the pan and stir until the beans are warmed through; about 30 seconds. Give those rice and beans a taste and add salt and pepper as needed or desired.
And that’s all there is to it! I hope you love this spiced cauliflower rice and beans as much as I do!
Top Tips for Making Spiced “Cauliflower Rice” and Beans:
- You can easily double, triple, or quadruple this recipe if you’re meal prepping.
- If you’re in a pinch, you can absolutely use frozen plain cauliflower rice, cook as recommended, and add in spices.
- This cauliflower rice lasts in the fridge for about one week!
Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!
Spiced "Cauliflower Rice" and Beans
Ingredients
- 1 head of cauliflower FYI - one large head will produce about 7 c. of rice, which is two batches worth!
- 1/2 Tbsp. olive oil
- 1/2 of a small yellow or white onion (or 1/4 of a medium or large one, chopped)
- 1 tsp. dried oregano
- 1 tsp. cumin
- 1 tsp. garlic powder
- 3/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 c. cooked pinto beans, (both canned and homemade work)
Instructions
- First, rinse and pat dry one head of cauliflower, then cut it in half vertically.
- Now, check out this little trick: afterwards, lay each half "florets side down", and carefully chop off the main stems with one simple slice of the knife, which should remove all of the green leaves, too!
- Next, chop each half into pieces slightly smaller than the size of your fist.
- You have two choices at this point: You can either grate the cauliflower by hand using the large holes on a box cheese grater, or, you can use a food processor. If you go the cheese grater route, keep these cauliflower pieces the size they are and start grating away! I usually use the base or stem-y part of the cauliflower pieces for handles:
- If you use a food processor, cut the cauliflower down to golfball sized pieces before tossing into the machine and then pulse the cauliflower five or so times until it looks like rice!
- Next, start heating your oil in a frying pan over medium heat. Meanwhile, chop up 1/2 of a small onion or 1/4 of a medium or large one and then add that onion to your heated pan and saute until light golden brown and translucent.
- Next, turn the fire up to high heat and add 3 - 3 1/2 cups of raw cauliflower rice to the pan along with the oregano, cumin, garlic powder, salt and pepper.
- Stir constantly for a minute or two until the cauliflower just starts to turn translucent, as well. It happens pretty quickly!
- Finally, add one cup of cooked pinto beans to the pan and stir until the beans are warmed through; about 30 seconds. Give those rice and beans a taste and add salt and pepper as needed or desired.
Notes
- You can easily double, triple, or quadruple this recipe if you're meal prepping.
- If you're in a pinch, you can absolutely use frozen plain cauliflower rice, cook as recommended, and add in spices.
- This cauliflower rice lasts in the fridge for about one week!
I’ll Try it. Last time I tried in a food processor and it turned to mush. Obviously now I see I over did it.
Thank you for the tip.
Probably a really stupid question. But do you drain the beans first?
Not stupid at all! Yes, drain and thoroughly rinse if using canned beans.