- 1 medium cauliflower
- 1 tbsp oil
- 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
- 100 g (~ 2/3 cup) tinned sweetcorn
- 3 spring onions, sliced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp hot chilli powder
- Salt
- Black pepper
- 50 g cheddar cheese, grated (~ 1/2 cup when grated)
- Toppings, to serve: your choice of sliced avocado, fresh coriander (cilantro), spring onions, sour cream, salsa, etc.
Remove the leaves from the cauliflower, and cut the cauliflower itself into florets. Place in a food processor, and blitz until it resembles rice.
Place the cauliflower rice in the Actifry with a drizzle of oil. Cook for 20 minutes, until lightly golden brown.
Scrape down the sides of the Actifry, and add the black beans, sweetcorn, spring onions, spices, and seasoning. Cook for a further 10 minutes, then add the cheese, and cook for 5 more minutes. Scrape down the sides of the Actifry again, and serve with your choice of toppings.
Nutrition Facts
Tex-Mex cauliflower rice
Amount Per Serving (1 portion)
Calories 436
Calories from Fat 154
% Daily Value*
Fat 17.1g26%
Saturated Fat 6.5g33%
Cholesterol 26mg9%
Sodium 336mg14%
Potassium 1536mg44%
Carbohydrates 55g18%
Fiber 18.6g74%
Sugar 10.2g11%
Protein 23.5g47%
Calcium 220mg22%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.