Copycat Cauliflower Rice Bowl with Cilantro

1. Steam cauliflower rice according to package directions, about 6 minutes. Once cauliflower is cooked, empty contents into a large bowl; add in cilantro, lime juice, salt, and pepper. Cover and set mixture aside.

2. Meanwhile, heat cooked shredded pork in a pan on the stovetop until warmed through, 3 to 5 minutes.

3. Mix corn and beans together in a medium microwave-safe bowl. Microwave to heat through, about 2 minutes.

4. Assemble bowls by adding 5 ounces cilantro-lime cauliflower rice, top with 4 ounces pork, black beans, and corn. Add 1 tablespoon each: salsa, Cheddar cheese, crema con sal, and cilantro ranch dressing to each bowl. Garnish with sliced avocado and lime wedges.

Cook's Notes:

Prepare cauliflower rice according to individual package instructions.

I used Park Street Deli brand pork carnitas; I prepared them according to package directions and then chopped them into bite-sized pieces.

Store remaining portions of black beans and corn for another use.