1cuplow-sodium or reduced sodium black beans, rinsed and drained
1cupcherry tomatoes, halved
¼cupsliced black olives, drained
1cupcoarsely crushed blue tortilla chips
¾cupshredded Mexican-blend cheeses
FOR THE DRESSING:
¼cupchopped fresh cilantro
1tablespoonavocado oil or olive oil
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.
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.
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.
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.
Layered Tex-Mex Cauliflower Rice Salad
Amount Per Serving
Calories 212258Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 6g30%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrates 20g7%
Dietary Fiber 7g28%
* Percent Daily Values are based on a 2000 calorie diet.