Vegan Cauliflower “Rice” And Beans

Who would have thought that rice made from cauliflower actually tastes good? Definitely not me, and this was my first time trying it at home, even though I kept hearing about it. Now they even have frozen packets of riced cauliflower that makes it even quicker to make something at home. Cauliflower has a mild flavor so I feel that it makes a good receptacle for strong flavors, just like rice. The texture is slightly different and maybe a little bit more of a bite to it than softer rice but it looks and reminds you of rice while eating it.


I thought the cauliflower rice would blend really well with bold flavors like lime, garlic and cayenne so I made my take on rice and beans without the tomato base. This type of rice replacement kills two birds with one stone since it is low carb and is also allowing you to eat extra veggies. Filling it up with other vegetables and two types of beans made this meal both light and filling, oddly enough. I didn’t need to eat large portions of it either because it was filling and satisfying without even having any meat. If you want to add meat, I am sure some chicken or shrimp would be a complementary addition to this recipe.

Try out other ways of making cauliflower rice, because I am sure it would taste pretty good as a fried rice or add other vegetables to it like spinach to make a type of spinach and rice dish. I had done something similar with it the other day with kale and it was nice under some baked salmon.

Vegan Cauliflower “Rice” and Beans

Servings: 3-4 main servings or 4+ side dishes   Prep Time: 10-20 minutes 


  • 2 bags frozen riced cauliflower- (two 12 ounce bags- Green Giant brand, etc).
  • 15 ounce can black beans, drained and rinsed
  • 15 ounce can kidney beans, drained and rinsed
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 small carrots (or 2 medium), peeled and diced
  • 1/2 cup frozen peas
  • 1/2 cup finely chopped parsley (or cilantro if you wish)
  • 1 lime zested and juiced
  • 2 pinches cayenne powder, to taste (more or less)
  • salt and pepper to taste
    • * If you can’t get frozen riced cauliflower, then you can put cauliflower florets in a food processor until chopped fine and use about 7-8 cups of it (equivalent to the frozen bags)


  1. Coat a large saute pan with olive oil and on medium-low cook the onions and carrots for 5-10 minutes until softened.
  2. Add in the frozen peas and garlic. Cook for 1 minute. Now add in the riced cauliflower, salt and pepper, and cayenne powder.
  3. Saute and stir often the cauliflower rice for 5 minutes. While sauteing add in half the lime zest and juice.
  4. Add in the beans and stir to warm up and continue to lightly saute until everything is lightly browned and combined (and also trying to remove some moisture and make it more rice like).
  5. Turn off the heat and add the remaining lime zest, juice and parsley or cilantro. Enjoy as a main dish or with other sides. Have some extra lime on the side as well to taste.

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