Name: Copycat Cauliflower Rice Bowl with Cilantro
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Frozen riced cauliflower - 2 (10 ounce) packages; Chopped cilantro - ¼ cup; Lime juice - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons; Cooked pork roast, shredded - 1 pound; Whole kernel corn, drained - ½ (15.25 ounce) can; Black beans, rinsed and drained - ½ (15 ounce) can; Shredded Cheddar cheese - ¼ cup; 1/4 cup Mexican crema con sal - ¼ cup; Salsa - ¼ cup; Cilantro ranch dressing - ¼ cup; Avocado, sliced, or to taste - 1; Lime, cut into wedges - 1 medium

Ingredients for - Copycat Cauliflower Rice Bowl with Cilantro

1. Frozen riced cauliflower 2 (10 ounce) packages

2. Chopped cilantro ¼ cup

3. Lime juice 2 tablespoons

4. Salt and ground black pepper to taste 2 tablespoons

5. Cooked pork roast, shredded 1 pound

6. Whole kernel corn, drained ½ (15.25 ounce) can

7. Black beans, rinsed and drained ½ (15 ounce) can

8. Shredded Cheddar cheese ¼ cup

9. 1/4 cup Mexican crema con sal ¼ cup

10. Salsa ¼ cup

11. Cilantro ranch dressing ¼ cup

12. Avocado, sliced, or to taste 1

13. Lime, cut into wedges 1 medium

How to cook deliciously - Copycat Cauliflower Rice Bowl with Cilantro

1 . Stage

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 . Stage

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

3 . Stage

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

4 . Stage

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.