Cauliflower rice and beans
Cauliflower rice and beans
Servings: 4
Prep time: 15
Total time: 30 minutes

Rice and beans is a go-to meal around the world. We’ve created a lighter, veggie-packed version with all the same flavors– and it’s just as easy to whip together! As a meal or a side dish, our cauliflower rice and beans is rich in fiber, vitamins and minerals. Black beans are a great vegetarian source of iron and protein. Cilantro adds some color as well as health benefits to the dish as it’s known to lower blood pressure, reduce oxidative stress in the body and even improve sleep.


  1. In a large sauté pan over medium heat, heat olive oil. Add cauliflower and sauté for about 10 minutes, or until cauliflower is tender. Season with salt and pepper.
  2. Add beans, cilantro and lime juice. Cook for about 5 minutes and serve.


2 tablespoons olive oil

1 pound cauliflower, riced

2 15.5 ounce can black beans, drained and rinsed

2 tablespoons chopped cilantro

¼ cup fresh lime juice

Salt and pepper to taste

Nutritional Information


106 cals


7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


10 g


3 g


4 g


3 g


350 mg

*per serving

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Ann's Tips and Tricks

Cauliflower rice can be purchased in the produce section of most grocery stores. Cauliflower rice can be made at home by chopping a cauliflower into florets. Place the florets into a food processor and pulse until florets are minced, or resemble rice.

Not everyone likes cilantro. If that’s your case, chop up a mix of half flat leaf parsley and half mint.




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