Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Tex-Mex Cauliflower Rice Salad
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- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 servings
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Directions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add one 16-ounce bag riced cauliflower (4 cups) and season with salt and pepper. Cook, tossing, until crisp-tender, about 1 minute. Stir in 1 cup thawed frozen fire-roasted corn. Spread out on a plate and let cool. Toss in a serving dish with one 15-ounce can black beans (drained and rinsed) and 1 cup pico de gallo (drained), adding 2 to 4 tablespoons of the pico de gallo liquid as needed.
