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Spiced “Cauliflower Rice” and Beans

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After making this super simple and easy Spiced “Cauliflower Rice” and Beans, you’ll never want to buy expensive frozen cauliflower rice again!

Spiced cauliflower rice and beans in a bowl

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?

How to Make Spiced “Cauliflower Rice” and Beans:

1. First, rinse and pat dry one head of cauliflower….

Head of rinsed 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!

Main stems cut off of cauliflower

Stem of cauliflower cut off

Pretty neat, right?

3. Next, chop each half into pieces slightly smaller than the size of your fist.

4 quarters of the head of cauliflower

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:

Grated piece of cauliflower

Grated cauliflower on paper towels

5.  If you use a food processor, cut the cauliflower down to golfball sized pieces before tossing into the machine…

Pieces of cauliflower in a food processor

And then pulse the cauliflower five or so times until it looks like rice!

Riced cauliflower in a food processor

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…

Chopped up onion on a cutting board

7. And then add that onion to your heated pan and saute until light golden brown and translucent.

Sauteed onions in a pan on the stove

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!

Cauliflower rice in a pan on the stove

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

After making this super simple and easy Spiced "Cauliflower Rice" and Beans, you'll never want to buy expensive frozen cauliflower rice again!
0 from 0 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3 cups

Ingredients

  • 1 Head of Cauliflower FYI - one large head will produce about 7 cups of rice, which is two batches worth!
  • 1/2 of a small yellow or white onion or 1/4 of a medium or large one, chopped
  • 1/2 T. Olive Oil
  • 1 tsp. Oregano
  • 1 tsp. Cumin
  • 1 tsp. Garlic Powder
  • 3/4 tsp. Salt
  • 1/4 tsp. Ground Black Pepper
  • 1 cup cooked Pinto Beans both canned and homemade will 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!
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

 

 

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Comments

Larry colombo

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.

Reply

Tirazah Hall

Probably a really stupid question. But do you drain the beans first?

Reply

Audrey Dunham

Not stupid at all! Yes, drain and thoroughly rinse if using canned beans.

Reply

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