Cauliflower Rice Bowls with Chicken Salsa Verde

Last night, I served this dish to my eight year old son and his trusty sidekick, Quincy, and they both agreed that the quinoa was “awesome”. Ha! Foiled again kiddos. That ain’t no quinoa (although I love that they are open to it).  This, my friends, is cauliflower rice. Here’s what I love about cauliflower rice: it’s gluten free, a great alternative to rice or quinoa, and cauliflower has the power to detoxify the liver.  I have to admit, this recipe blew my mind, and I wanted to photograph it, but we ate it too fast:).

Cauliflower Rice Bowls with Chicken Salsa Verde

Ingredients:

  • 1 1/2 pounds boneless skinless chicken breasts, halved
  • 1 (15-ounce jar) salsa verde (I like Trader Joe’s)
  • 1/2 cup grated Monterey jack cheese
  • 4 T. olive oil
  • 1 head cauliflower, cored and roughly chopped
  • 1/4 red onion, diced
  • 1 can black beans, rinsed and drained
  • 1/2 t. salt plus S+P to taste

Directions:

Preheat oven to 350.  Pulse cauliflower florets in food processor until cauliflower resembles rice. (You may need to do 1/2 of the florets at a time). In a bowl, toss “rice” with 1 T. olive oil, 1/2 t. of salt, place on a cookie sheet and bake for 15-20 minutes. Remove from oven and let cool.

Prep chicken while cauliflower is baking (if possible, bake both at one time). Line a 8×8 casserole baking dish with the chicken breast halves and cover with salsa verde. Place in the oven for 25-30 minutes at 350.  Add cheese and bake another 5-7 minutes, until cheese has completely melted.

Heat 2 T. olive oil over medium heat in a large saute pan. Sauté red onion for 3-4 minutes, until translucent. Add beans, s+p, and sauté for another 1-2 minutes. Toss in cauliflower rice and 1 T. olive oil until well mixed. Season with S+P. Enjoy!

RecipesCharlee Van Wagenen