Go Back
+ servings
Print Recipe
No ratings yet

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 3 cups


  • 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)


  • 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.


  • 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!