Exquisite Vegan Tex-Mex Snack: Zesty Cauliflower Rice Bowl with Chipotle Cashew Cream

Allergens

Nuts (Cashews)

Ingredients

• 1 medium head cauliflower, riced
• 1 cup raw cashews, soaked
• 2 tbsp chipotle peppers in adobo sauce
• 1 small red onion, finely chopped
• 1 red bell pepper, sliced
• 1 jalapeno, thinly sliced
• 1 cup black beans, rinsed and drained
• 1/2 cup corn kernels, fresh or canned
• 1 lime, juiced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro leaves for garnish
• Avocado slices for serving

Instructions

1. Prepare the cauliflower rice by pulsing the cauliflower in a food processor until it resembles rice grains. Set aside.
2. Drain and rinse the soaked cashews, then blend with chipotle peppers and 1/2 cup water until smooth and creamy. Season with salt and pepper to taste. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add onion and jalapeno, cook for 5 minutes until softened.
4. Stir in the red bell pepper and cook for another 2 3 minutes.
5. Add black beans and corn kernels to the skillet, cook for 3 4 minutes, stirring frequently.
6. Combine the cauliflower rice with the cooked vegetables and mix well. Season with lime juice, salt, and pepper to taste.
7. Divide the cauliflower rice mixture between two bowls. Top each bowl with a generous dollop of chipotle cashew cream. Garnish with fresh cilantro leaves and avocado slices.

Chef’s Insight

The contrast of flavors in this dish is truly exceptional. The zesty lime complements the rich chipotle cream while the cauliflower rice adds a satisfying texture.

Notes

Make sure to taste and adjust seasonings as needed throughout the cooking process.