Mexican Cauliflower Rice Bowls

Ingredients (Serves 4):

- 1 head cauliflower

- 1/4 vegetable broth

- 2 carrots, peeled and chopped into small pieces

- 1 can black beans, drained and rinsed

- 1/2 cooked corn

- 1 tablespoons ancho chile powder (or more or less depending how spicy you want it)

- 1/3 cup tomato sauce (I use TJ's pizza sauce -- seems a little weird but seriously yum)

- 2 large handfuls spinach

- 1 avocado, cut into cubes

- Cilantro

- Limes

Instructions:

1. Place cauliflower florets in a food processor and pulse until broken down to rice-sized pieces and set aside. Make sure not to over pulse here, or it can get a bit mushy when cooked. If you have a large head of cauliflower, you may need to do this in two batches.

2. Add 2 tablespoons of the vegetable broth to a pan over medium-high heat, adding chopped carrots once heated and cook for a couple minutes. Add the remaining two tablespoons of vegetable broth and the cauliflower rice and cook for another 5 minutes.

3. Stir in the black beans, corn, ancho chile powder, tomato sauce, salt and pepper and cook until everything is heated through. Finally, stir in the spinach until wilted. Place in bowls and top with avocado and a generous amount of cilantro and lime juice.