From February/March 2016 issue
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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