Delicious Living
  • 6 cups fresh cauliflower florets (1 large)
  • 1 tablespoon refined coconut oil, melted
  • ¼ teaspoon coarse salt
  • 12 ounces ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 4 cloves garlic, minced
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 3 cups shredded romaine lettuce
  • 1 cup low-sodium or reduced sodium black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • ¼ cup sliced black olives, drained
  • 1 cup coarsely crushed blue tortilla chips
  • ¾ cup shredded Mexican-blend cheeses
  • ¼ cup chopped fresh cilantro
  • ¼ cup buttermilk
  • 2 tablespoons lime juice
  • 1 tablespoon avocado oil or olive oil
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1/8 teaspoon cayenne pepper (optional)

Layered Tex-Mex Cauliflower Rice Salad

Laura Marzen, RD | Delicious Living
  • Serves: 6 people

This festive summer salad is full of enticing textures and flavors—a surefire hit at parties and potlucks. It makes a great light dinner entrée, as well.

  1. Preheat oven to 425°. Place cauliflower in a food processor. Cover and pulse until cauliflower resembles coarse crumbs. In a large bowl toss together cauliflower, melted coconut oil and salt. Spread in an even layer in a 15x10x1-inch baking pan. Bake, uncovered, 15–20 minutes or until cauliflower is tender and lightly browned, stirring once halfway through baking. Cool in pan on a wire rack.
  2. In a large skillet cook beef, onion and bell pepper until beef is browned, stirring to break up meat as it cooks. Drain off fat. Add garlic, cumin and cayenne. Cook and stir 1 minute more. Remove from heat. Cool 15 minutes.
  3. For the dressing, in a large screw-top jar combine cilantro, buttermilk, lime juice, oil, honey, garlic and, if desired, cayenne. Cover and shake well.
  4. To assemble, layer cauliflower mixture, beef mixture, lettuce, black beans, tomatoes, olives, crushed chips and cheese in a large trifle dish or large glass bowl. Drizzle with dressing, and toss to coat just before serving.

PER SERVING (2½ cups): 258 cal, 12g fat (5g mono, 1g poly, 6g sat), 39mg chol, 248mg sodium, 20g carb (7g fiber, 9g sugars), 16g protein

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