Cauliflower Rice Burrito Bowl Recipe

These Brussel Sprout and Mushroom Fritters are low-carb, Ideal Protein Phase 1 approved, delicious, and pair well just pretty much any protein!


For a satisfying lunch, our go-to is this cauliflower rice burrito bowl. It delicious, nutritious, and only takes 30 minutes to make. For an extra kick of flavour, add some jalepeno seeds!

If you love this recipe, be sure to visit our online shop to order the new Ideal Protein Cookbook.


1 packet Ideal Protein Mexican Chili Mix

1+1/4 cups cauliflower florets

1 teaspoon sunflower oil or other select oil

1/4 teaspoon salt

1 garlic clove, finely chopped

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1/2 cup Pico de Gallo

1/4 cup red onion, sliced

Chopped cilantro for garnish


Prepare the chili mix according to packet directions. Set aside

Place the cauliflower in a food processor until finely chopped, or place it on a cutting board and chop.

Heat 1/2 teaspoon oil in a medium nonstick skillet over medium heat. Add the cauliflower and salt. Cook, stirring, just until tender and beginning to brown, about 5 minutes.

Transfer cauliflower to a bowl, cover, and keep warm.

Return the skillet to medium heat. Add the remaining 1/2 teaspoon oil. dd the garlic, chili pwoder, and cumin and cook, stirring, until fragrant, about 1 minute.

Add the prepared chili mix and cook, stirring, until heated through, about 2 minutes.

Pour over the cauliflower rice and top with the Pico de Gallo, onion and cilantro

Nutritional Information:

1 bowl, 237 calories, 19 grams protein, 7 grams total fat, 23 grams total carbs, 7 grams fiber

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