Zesty Cauliflower Rice Fiesta Bowl

In a small saucepan over medium heat, add the black beans, ground cumin, and sea salt. Bring to a simmer, then reduce heat to low and stir occasionally.

To prepare cauliflower rice, grate the head of cauliflower using a box grater or food processor.

Heat a large rimmed skillet over medium heat. Add the garlic, red onion, and a pinch of sea salt. Sauté for 1 minute, stirring frequently.

Add the grated cauliflower to the skillet and stir to coat. Place the lid on and steam for 3 minutes, stirring occasionally, until the cauliflower is al dente in texture.

Remove the cauliflower rice from heat and transfer it to a large mixing bowl. Stir in lime juice, ground cumin, chili powder, salsa, and fresh chopped cilantro. Adjust seasonings according to your taste, adding salt, pepper, lime juice, or more spices.

In the same skillet, heat olive oil over medium-high heat. Add the sliced bell pepper, onion rings, and a pinch of sea salt. Sauté for 4 minutes, stirring frequently, until slightly softened and slightly charred.

To serve, divide the cauliflower rice, seasoned beans, and sautéed peppers and onions among four serving bowls. Enjoy with your choice of toppings such as guacamole, tortilla chips, or hot sauce. Best when fresh, but leftovers can be stored in the refrigerator for up to 3 days.