For my birthday, Sara gave me this wonderful Paleo cookbook, The Zenbelly Cookbook.  I made a Spanish rice cauliflower burrito bowl for our dinner tonight and it turned out so delicious!    I adapted Simone’s Spanish cauliflower rice recipe a smidge. I  grated a whole cauliflower head using my food processor’s grating blade into cauliflower rice .  I sautéed 1/4 chopped red pepper and a 1/2 chopped red onion for a few minutes  prior to adding the grated cauliflower rice. Next,  I added chili powder,  chipotle chili powder,  dried oregano, and  ground cumin..  Then I added  a finely diced large yellow heirloom tomato and 1/4 cup chopped fresh cilantro.  Saute until cauliflower is done.   Finally I added  a squeeze of lime to complete my scrumptious Spanish cauliflower rice.

Beautiful sautéed rainbow chard

Our Spanish cauliflower rice burrito bowl is made from an enchilada chicken breast, sautéed rainbow chard, Spanish cauliflower rice (Zenbelly), and a romaine, heirloom cherry tomato, and avocado salad. I wholeheartedly recommend it!