Layered Tex-Mex Cauliflower Rice Salad
  • 6cups fresh cauliflower florets1 large
  • 1tablespoon refined coconut oil, melted
  • ¼teaspoon coarse salt
  • 12ounces ground beef (90% lean)
  • 1medium onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 4cloves garlic, minced
  • ½teaspoon ground cumin
  • ¼teaspoon cayenne pepper
  • 3cups shredded romaine lettuce
  • 1cup low-sodium or reduced sodium black beans, rinsed and drained
  • 1cup cherry tomatoes, halved
  • ¼cup sliced black olives, drained
  • 1cup coarsely crushed blue tortilla chips
  • ¾cup shredded Mexican-blend cheeses
  • ¼cup chopped fresh cilantro
  • ¼cup buttermilk
  • 2tablespoons lime juice
  • 1tablespoon avocado oil or olive oil
  • 1tablespoon honey
  • 1clove garlic, minced
  • 1/8teaspoon cayenne pepperoptional
  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.
Recipe Notes
Nutrition Facts
Layered Tex-Mex Cauliflower Rice Salad
Amount Per Serving
Calories 212258 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 39mg 13%
Sodium 248mg 10%
Total Carbohydrates 20g 7%
Dietary Fiber 7g 28%
Sugars 9g
Protein 16g 32%
* Percent Daily Values are based on a 2000 calorie diet.

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