Is it just me or is cauliflower the total it-veggie this year? I’m seeing it everywhere and in all forms – cauliflower crust pizza (I’ve been meaning to try that out), roasted cauliflower, cauli rice . . . you name it. I’ve been buying it every single week lately, especially because the one’s at the farmers market are ginormous (but cheap!) right now, and I usually chop it into florets and roast it up in the oven with olive oil, salt, and pepper until it’s golden and crunchy. I was almost tempted to go my normal roasting route, when I remembered a photo my friend Hillary had sent me of her Mexican Cauliflower Rice. I got inspired and decided to spice up our dinner plans with Chicken Taco Bowls. Ohh man . . . I am so glad I did because now cauliflower rice is my new best friend. I’m already planning on making it again tomorrow for an Asian stirfry instead of my usual brown rice or quinoa. It’s FILLING, satisfying, majorly healthy, and to be honest, I forgot I was eating cauliflower . . . I didn’t even miss the carbs AT ALL. I’ve been trying to make our dinners more low-carb lately (6 months and counting until our wedding!) and this recipe is perfect because first of all, it’s a big bowl packed with protein and veggies, and secondly, it’s freaking delicious. I’m going to start making this every week – Cauli Rice Taco Bowl Tuesdays has a nice ring to it, right? By the way, Mitch wolfed down his Taco Bowl without even mentioning the “rice”, and he was totally stuffed afterwards . . . all 6’3 of him . . . so I’m proud to say that this dinner is totally MAN APPROVED! Side note – One of my greatest joys in life is to make something that’s sneakily healthy and not tell people what it really is until after they eat it. Like when a friend finishes off one of my Secret-Ingredient Blondies, then I’ll tell them “guess what… that was made almost entirely of beans!” Or “Hey Mitch… that giant bowl of Mexican rice you just polished off . . . that was actually cauliflower.” Ha! It’s just so satisfying. Oh life’s simple pleasures.

Another beautiful thing about this recipe – the whole meal cost less than $15 (including good quality organic ground chicken) and it makes FOUR heaping servings. Cha. Ching.

Alright let’s get on with it – here’s how you’re going to make your new favorite dinner:

Ingredients
1/2 head of cauliflower – chopped into florets
1 package organic ground chicken
2 tbsp extra virgin olive oil 
4 frozen garlic cubes – or chopped cloves
1/2 white onion – diced 
1 can black beans – drained and rinsed
1 cup corn
1/2 can fire-roasted (or plain, diced) tomatoes
1 medium avocado – cubed
Pico de gallo – for topping
Fresh cilantro – for garnish
1 1/2 tbsp chili powder – 1 tbsp for chicken, 1/2 for rice
Dash red pepper flakes – or more if you like it spicy!
1 tsp oregano – 1/2 for chicken, 1/2 for rice
1 1/2 tsp cumin – 1 tsp for chicken, 1/2 for rice
Dash of paprika – for chicken and rice
Salt and pepper to taste

Serves 4.

• Start by pulsing cauli florets through your food processor until it looks like the consistency of rice. It will look something like this:

• Then, make the taco meat . . . 

THE CHICKEN:

• Bring all your ingredients over to the stove with you. Saute 2 garlic cubes, and 1/4 chopped onion in 1 tbsp olive oil until the onion softens.
• Add ground chicken. Chop it up with your wooden spoon so it is the consistency of taco meat.  
• When chicken is still slightly pink, add 1 tbsp chili powder, a dash of red pepper flakes, 1/2 tsp oregano, a dash of paprika, and 1 tsp of cumin. Season well with salt and pepper. Cook through and taste to make sure it is seasoned to perfection. Move to a back burner with heat on low/simmer.

THE RICE:

• Heat 2 more garlic cubes and the other 1/4 chopped onion in 1 tbsp olive oil until onion softens.
• Add cauli rice. Stir together until rice starts to heat through. DO NOT OVERCOOK or it will be mushy. 
• Add the rest of the spices – 1/2 tbsp chili powder, dash red pepper flakes, 1/2 tsp oregano, 1/2 tsp cumin, dash of paprika, salt and pepper. Be generous with the salt as the cauli rice can be very bland without it! 
• Add half a can of tomatoes, or a full can based on your preference. Add black beans and corn. Mix well.
• Taste test the rice to make sure it is seasoned correctly.
• TACO BOWL TIME!
• Now assemble your taco bowls! Cauli rice on the bottom, ground chicken on top, then pico de gallo, then avocado, and fresh cilantro. Feel free to add your favorite taco toppings – cheese, cholula, salsa, sour cream, etc.

This is such an easy weeknight dinner and a total winner for your man, your friends, your family, or your kids. It’s less than 30 minutes for the whole meal and you’ll be completely satisfied and full afterwards – no carb withdrawals, I promise! Try it out and let me know how much you loved it!