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California/Mexican Cauliflower Rice with Avocado and Kale

Rated as 4 out of 5 Stars

"This seems like a lot of steps, but it's very easy and quick to put together. It can be prepped ahead of time; just add the avocado and egg at the end. To make it even easier, the cauliflower rice can be made ahead and refrigerated or frozen."
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1 h 8 m servings 324
Original recipe yields 4 servings


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  1. Place cauliflower florets in a food processor; pulse into rice-sized pieces.
  2. Combine cauliflower "rice", black beans, cilantro, green onions, 1 tablespoon vegetable oil, lime juice, salt, and pepper in a microwave-safe bowl; toss until mixed. Top with Cheddar cheese.
  3. Puree chipotle peppers in adobo in a small bowl with an immersion blender.
  4. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add zucchini in an even layer; place kale on top. Cook, covered, until zucchini is lightly browned and kale starts to wilt, about 5 minutes. Stir in 1 to 3 tablespoons pureed chipotle peppers. Remove from heat and let stand, covered, allowing kale to steam, 3 to 5 minutes.
  5. Fill a saucepan with water and bring to a boil. Reduce heat, add eggs, and simmer, about 7 minutes. Remove eggs with a slotted spoon and run under cool water for 30 to 60 seconds. Peel carefully.
  6. Spoon zucchini mixture over Cheddar cheese in the bowl. Microwave until hot, 2 to 3 minutes. Top with peeled eggs and sliced avocado. Season with salt and pepper.


  • Cook's Notes:
  • Substitute rice for the cauliflower "rice" if desired.
  • Substitute another type of oil for the vegetable oil if preferred.
  • Substitute your preferred type of cheese.
  • You can poach or fry the eggs if preferred.

Nutrition Facts

Per Serving: 324 calories; 15.2 32.7 16.9 97 846 Full nutrition

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It turned out really well, but I made quite a few changes. I fried the cauliflower a bit first before adding anything else. I used shredded cheddar. I cubed the zucchini. I toned down the adobo...