Name: Beef Taco Bowl with Cauliflower Rice, Tomatoes, Corn, Feta & Cilantro
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ medium heads cauliflower; 1 small bunch cilantro; 1 ½ (113 g) pkgs crumbled feta cheese; 2 ¼ cups frozen corn; 1 ½ small pkgs grape tomatoes; 1.02 kg lean ground beef; 3 limes; 3 medium red onions; brown sugar; chili powder; hot sauce; neutral vegetable oil; oregano, dried; salt; white wine vinegar

Beef Taco Bowl with Cauliflower Rice, Tomatoes, Corn, Feta & CilantroBeef Taco Bowl with Cauliflower Rice, Tomatoes, Corn, Feta & Cilantro — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ medium heads cauliflower

1 small bunch cilantro

1 ½ (113 g) pkgs crumbled feta cheese

2 ¼ cups frozen corn

1 ½ small pkgs grape tomatoes

1.02 kg lean ground beef

3 limes

3 medium red onions

brown sugar

chili powder

hot sauce

neutral vegetable oil

oregano, dried

salt

white wine vinegar

Instructions

Preheat oven to 220°C (425°F).

Place vinegar, sugar, and salt in a medium bowl; stir to combine the pickling liquid.

Peel and halve onions. Slice half of the onions crosswise into thin half-moons. Add to the bowl with the pickling liquid, stir to combine, and set aside. (Reserve remaining onions for later use.)

Wash and dry the fresh produce.

Cut each cauliflower head into quarters; using a box grater, hold the stem end of the cauliflower and coarsely grate. (Alternatively, transfer cauliflower to the bowl of a food processor; pulse until rice-like in consistency.) Divide between two baking sheet pans.

Drizzle oil over the cauliflower and season with salt. Stir to combine, then spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring cauliflower halfway through, until rice is tender and golden, about 20 minutes. Remove from oven.

Meanwhile, preheat a large pot over medium-high heat.

While the pot heats up, medium dice the reserved onions.

Once the pot is hot, add oil and swirl to coat the bottom. Add the onion and beef; cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

Add whole tomatoes, corn, and spices to the pot. Continue to cook, stirring occasionally, until tomatoes are starting to brown and burst, 6-8 minutes more.

Meanwhile, shave cilantro leaves off the stems; discard stems and roughly chop the leaves.

When the tomatoes are starting to burst, juice limes into the pot, then add water, hot sauce, and half of the cilantro. Cook, stirring occasionally, until sauce is thickened, 2-3 minutes. Remove from heat. (Reserve remaining cilantro for serving.)

To serve, divide cauliflower rice between plates or bowls. Top with beef and veggies, feta, pickled onion, and reserved cilantro. Enjoy!

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