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Wash the cauliflower, divide into rosettes and shred with Braun’s MultiQuick 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.
Blanch the cauliflower in salt water for about 5 minutes and drain.
Rinse the beans and drain with corn.
Cut the avocado into thin slices.
Add the cumin, coriander, paprika powder and ½ tablespoon of oil to the cauliflower, stir and season with salt and pepper.
Half tomatoes and remove the seeds.
For the dressing, whisk the remaining oil, vinegar, salt and pepper with the whisk attachment.
Pour all ingredients into the 500ml chopper attachment and chop coarsely.
Season with salt and pepper.
Distribute the cauliflower rice across 4 bowls, serve with avocado slices, beans and corn, sprinkle with dressing.
Top with tomato salsa and serve the burrito bowl garnished with coriander if desired.
Wash the cauliflower, divide into rosettes and shred with Braun’s MultiQuick 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.
Blanch the cauliflower in salt water for about 5 minutes and drain.
Rinse the beans and drain with corn.
Cut the avocado into thin slices.
Add the cumin, coriander, paprika powder and ½ tablespoon of oil to the cauliflower, stir and season with salt and pepper.
Half tomatoes and remove the seeds.
For the dressing, whisk the remaining oil, vinegar, salt and pepper with the whisk attachment.
Pour all ingredients into the 500ml chopper attachment and chop coarsely.
Season with salt and pepper.
Distribute the cauliflower rice across 4 bowls, serve with avocado slices, beans and corn, sprinkle with dressing.
Top with tomato salsa and serve the burrito bowl garnished with coriander if desired.
