Cauliflower Rice with Black Beans, Tangerines, & Ginger


I’m new to the world of cauliflower rice.  I’ve “riced” heads of cauliflower a couple of times, primarily to use in my nori rolls, but with life busier than I’d like these days, I’m on the lookout for ways to keep my veggie intake up but with a little less work on my part.  Thus, the frozen cauliflower rice from Costco found its way into this week’s meal plans.

I defrosted the rice and then stirred in the last batch of El Frijol Mechudo black beans from Arevalos Farms outside McNeal, AZ that I picked up in Bisbee last summer. I had simmered them with salt, garlic, and fresh ginger, infusing them with flavors that complement both the beans’ inherent flavor & creaminess and the ingredients I planned to use in this rice salad.

The beans & rice received liberal doses of cumin, coriander, salt & pepper, and then are warmed, just slightly, to take off the cold edge.  Piled on top of the rice & bean base, a bright, sweet, zippy chilled salad of tangerine chunks, green onion tops, fresh ginger, fresh garlic, and tangerine zest makes this a filling, yet light, and flavor-forward way to keep the veggie intake high with ease and a whole lotta craveable taste!

  • Cauliflower rice
  • Black beans
  • Tangerines
  • Green Onion tops
  • Fresh ginger
  • Fresh garlic
  • Tangerine zest
  • Cumin & coriander
  • Salt & pepper

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