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  1. Back to homepage
  2. Recipes
  3. Mexico-bowl with cauliflower rice and tomato salsa

Mexico-bowl with cauliflower rice and tomato salsa

Ȑ
Difficulty
Low
ȑ
Time
35 min
&
Author
Kerstin Getto
lorem ipsum

Ingredients

Servings: 4
Makes:

600 grams cauliflower
500 grams canned black beans
280 grams canned corn
150 grams avocado, fresh
0.5 tsp. cumin
0.5 tsp. coriander
0.5 tsp. paprika
2 tbsp. olive oil
  salt
  pepper
1  red onion
2 tbsp. red wine vinegar
5 medium tomatoes
 as needed coriander, to garnish
0.5 bunch coriander
1  chilli
1 clove garlic
0.5 juice of lime
  salt
  pepper


Instructions

STEP 1/11

Blanch the cauliflower in salt water for about 5 minutes and drain.

STEP 2/11

Rinse the beans and drain with corn.

STEP 3/11

Cut the avocado into thin slices.

STEP 4/11

Wash the cauliflower, divide into rosettes and shred with Braun’s MQ 9 food processor attachment using the shredding insert for fine slicing. Depending on whether bigger or smaller chunks of cauliflower are wanted, use the pulse function or normal to high speed respectively.

STEP 5/11

Add the cumin, coriander, paprika powder and ½ tablespoon of oil to the cauliflower, stir and season with salt and pepper.

STEP 6/11

Half tomatoes and remove the seeds.

STEP 7/11

For the dressing, whisk the remaining oil, vinegar, salt and pepper with the whisk attachment.

STEP 8/11

Pour all ingredients into the 500ml chopper attachment and chop coarsely.

STEP 9/11

Season with salt and pepper.

STEP 10/11

Distribute the cauliflower rice across 4 bowls, serve with avocado slices, beans and corn, sprinkle with dressing.

STEP 11/11

Top with tomato salsa and serve the burrito bowl garnished with coriander if desired.


This recipe was prepared using Braun’s MultiQuick 9 (MQ 9187XLI). Prepare the recipe also with one of our other models. A chopper attachment is not necessarily needed but you can simply use the food processor with the chopping tool instead.
  1. Back to homepage
  2. Recipes
  3. Mexico-bowl with cauliflower rice and tomato salsa

Mexico-bowl with cauliflower rice and tomato salsa

Ȑ
Difficulty
Low
ȑ
Time
35 min
&
Author
Kerstin Getto
lorem ipsum
Servings:4
Makes:

Ingredients


600 grams cauliflower
500 grams canned black beans
280 grams canned corn
150 grams avocado, fresh
0.5 tsp. cumin
0.5 tsp. coriander
0.5 tsp. paprika
2 tbsp. olive oil
  salt
  pepper
1  red onion
2 tbsp. red wine vinegar
5 medium tomatoes
 as needed coriander, to garnish
0.5 bunch coriander
1  chilli
1 clove garlic
0.5 juice of lime
  salt
  pepper

Instructions

STEP 1/11

Blanch the cauliflower in salt water for about 5 minutes and drain.

STEP 2/11

Rinse the beans and drain with corn.

STEP 3/11

Cut the avocado into thin slices.

STEP 4/11

Wash the cauliflower, divide into rosettes and shred with Braun’s MQ 9 food processor attachment using the shredding insert for fine slicing. Depending on whether bigger or smaller chunks of cauliflower are wanted, use the pulse function or normal to high speed respectively.

STEP 5/11

Add the cumin, coriander, paprika powder and ½ tablespoon of oil to the cauliflower, stir and season with salt and pepper.

STEP 6/11

Half tomatoes and remove the seeds.

STEP 7/11

For the dressing, whisk the remaining oil, vinegar, salt and pepper with the whisk attachment.

STEP 8/11

Pour all ingredients into the 500ml chopper attachment and chop coarsely.

STEP 9/11

Season with salt and pepper.

STEP 10/11

Distribute the cauliflower rice across 4 bowls, serve with avocado slices, beans and corn, sprinkle with dressing.

STEP 11/11

Top with tomato salsa and serve the burrito bowl garnished with coriander if desired.

Notes

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