Crumbled Cauliflower Salad Burrito

Crumbled Cauliflower Salad Burrito
Crumbled Cauliflower Salad Burrito
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Servings Prep Time
1 person 5 minutes
Cook Time
20 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
20 minutes
Crumbled Cauliflower Salad Burrito
Crumbled Cauliflower Salad Burrito
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Servings Prep Time
1 person 5 minutes
Cook Time
20 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
20 minutes
Ingredients
Sauce Ingredients
  • 1/4 whole chipotle organic, minced
  • 1/4 cup cilantro organic, chopped
  • 2 clove garlic organic
  • 1 cup tomatoes organic, chopped
  • 1/2 tsp oregano leaves organic, minced
  • 1 tbsp olive oil organic
Burrito Ingredients
  • 3 cups cauliflower organic, chopped
  • 1 cup yellow onion organic, minced
  • 1 whole red potato organic
  • 1 whole sprouted whole wheat flour tortilla organic
  • 1/2 cup dry basmati rice organic
  • 1 3/4 cups water
Servings: person
Instructions
*Cooking times may vary.
Preparring the Sauce
  1. Add sauce ingredients into a food processor and mix until smooth and consistent. Then, set aside.
Preparring the Burrito
  1. Add the 1/2 cup of dry basmati rice into a cooking pot with 3/4 cup of water. Bring to a boil, then simmer and cover with a lid. Cook for exactly 17 minutes.
  2. While the rice is cooking, slice the 1 whole red potato and 3 cups of cauliflower into small wedges and add into a seperate cooking pot. Add 1 cup of water and bring to a boil and cook until the potatoes and cauliflower are tender. About 10 minutes or less.
  3. Mince the 1 cup of yellow onion.
  4. Warm the 1 whole flour tortilla on a skillet. Place the rice, cauliflower, potato, and onion inside and roll into a burrito. Use the sauce on top or as a dipping sauce.
  5. Serve while hot, and enjoy!
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