Black Beans and Cauliflower Rice - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

If you’ve been wondering about the cauliflower rice trend, this is a great dish to start with. Slightly spicy, full of flavor and easy to pull together, it’s a stellar recipe to include in your weeknight recipe rotation.


  • 1 head cauliflower
  • 2 T. olive oil
  • 3 cloves garlic, minced
  • 1/2 c. onion, chopped
  • 1/2 c. bell pepper, diced
  • 1/4 t. cayenne pepper
  • 3 T. pickled jalapeno slices, chopped
  • 1 (15.5 oz.) can no-salt-added black beans, drained and rinsed
  • 1/2 c. fresh cilantro, chopped


  1. Cut cauliflower into florets and remove core. Pulse in food processor to make “rice.” Set aside.
  2. Warm oil in a large skillet over medium heat. Add garlic and saute until golden. Add onion, bell pepper, cayenne pepper, and sauté until onion turns translucent. Add pickled jalapeno and stir.
  3. Pour cauliflower on top. Cook until cauliflower is soft, but not mushy, stirring as needed.
  4. Add black beans and cook until beans are warm. Add cilantro, mix well and serve.
Nutritional analysis per serving: Calories 170; Total Fat 7.5g (9% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 240mg (10% DV); Total Carbohydrate 22g (8% DV); Dietary Fiber 8.5g (29% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 7g; Vitamin D 0% DV; Calcium 6% DV; Iron 10% DV; Potassium 15% DV; Vitamin C 100% DV; Vitamin K 30% DV; Vitamin B6 25% DV.
Recipe by Guiding Stars at
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