Chiptole Cauliflower Rice Taco Salad

This easy one-pan dinner combines ground chicken taco meat with cauliflower rice topped with lettuce, avocado and salsa for an easy, low-carb weeknight meal! It’s Paleo, Keto, Gluten-free, Whole30 and just plain delicious.

Cauliflower rice is a total staple in our house. My body (specifically my tummy) feels best when I’m not eating a ton of grains, so cauli rice is a great substitute for brown rice when I’m making stir frys, curries and Mexican-style dishes – like this incredible Chipotle Cauliflower Rice Taco Salad!

You might be wondering how to make/where to buy cauli rice and lucky for you it’s become quite mainstream so if you don’t want to lug out your trustee food processor and cut up the head yourself (and inevitably clean up the stray cauliflower that will fall on the floor – which is a real bitch!) – then it’s totally cool to buy it pre-riced. Costco sells it as does a few other grocery stores, typically either in the salad greens section or frozen.

But if you do want to make it yourself, here’s how in 2 easy steps:

Start by cutting the head of cauliflower into florets, discarding the stem and any large tough pieces
In batches, place a few florets in the food processor and pulse a few times until it resembles rice. You don’t want to over process it, 3 times is usually enough. You don’t want to overcrowd the food processor or it will require you to pulse it more, resulting in over-processed pieces. Do this until it’s all been turned into delicious rice!
Ok now that you’ve got your cauli rice, it’s time to get cooking! I used ground, organic chicken in this recipe for two reasons: first, it’s leaner and better for you than beef; and second poultry has a way smaller impact on the planet and climate change than beef (which is by far the worst offender). I strongly encourage you to choose organic because not only is it best for you (no antibiotics and less inflammatory than grain fed, stressed out chickens), but again it’s also better for the birds and the planet. I understand going plant-based isn’t for everyone, but we can still make conscious choices while eating meat here and there. Right? Right.

This recipe is so easy and so perfect for summer! It’s spicy and flavourful yet light and fresh – exactly what a hot summer night meal should be.

Happy cooking, friends!

Yours Truly,
The Natural Blonde

Chipotle Cauliflower Rice Taco Salad (serves 4)

    • 1 lb. organic ground chicken
    • 1 tsp. sea salt
    • 1 Tbsp. chipotle sauce or powder (I use the sauce from a can of chilies in adobo)
    • 1 tsp. chili powder
    • 1 tsp. paprika
    • ½ tsp. dried oregano
    • 1 small red onion, minced
    • ½ bell pepper (any colour), chopped
    • ¾ cup organic chicken or veg broth (or water)
    • ½ cup canned tomato sauce (preferably organic)
    • 4 cups uncooked riced cauliflower

For the toppings:

  • 1 medium avocado, sliced
  • 3 cups chopped iceburg lettuce
  • salsa
  • lime wedges

Over high heat, brown the turkey in a large skillet breaking it into smaller pieces as it cooks, about 5 minutes. When no longer pink, add the salt, chipotle and the dry seasoning and mix well.

Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 10 minutes.

Remove the cover and add the cauliflower and cook until tender, about 8 minutes.

Transfer to shallow bowls and serve with avocado, lettuce, salsa and lime. Enjoy!!

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