From February/March 2016 issue
Serves 4


For the cauliflower rice:

  • 2 medium cauliflower heads, cored and any outer leaves removed
  • 1 TBSP extra-virgin olive oil
  • 1 medium shallot, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • 1 TBSP fresh lime juice
  • Sea salt and black pepper, to taste

For the burrito topping:

  • 2 TBSP extra-virgin olive oil
  • 2 medium bell peppers (any color), seeded and thinly sliced
  • 1/2 medium yellow onion, halved and thinly sliced
  • 2-1/2 – 3 cups cooked, shredded chicken (from

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