California_Mexican Cauliflower Rice with Avocado and Kale

Ingredients

• 1 cup Head Cauliflower
• 1/4 cup Black Bean, drained rinsed
• 2 tbsp Cilantro, chopped
• 35.5 g Green Onion, chopped
• 1 tbsp Vegetable Oil
• 0.53 cup Lime, juiced
• 1/4 tsp Salt Black Pepper, ground
• 2 tbsp Cheddar Cheese
• 1/4 tsp Chipotle Pepper Adobo Sauce
• 1 tbsp Vegetable Oil
• 39.67 g Zucchini, halved sliced
• 1 cup Tuscan Kale, stemmed chopped
• 25 oz Egg
• 1/2 medium Avocado, sliced

Instructions

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.

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