Cilantro lime Cauli-Rice Tacos w/ Braised Brussels: Fruits and Veggies Monday

Hi friends!

Life is getting pretty hectic over here at the puravidaville abode. Dandays and I are running around like chickens trying to tie up all loose ends before our departure. I apologize for missing fruits and veggies Monday last week, @lenasveganliving I’ll try not to let that happen again 😉.

Along with a crazy schedule, I have also been adhering to an extremely restrictive diet due to some digestive issues so my usual holiday baking, candy making and cooking has seized to exist. No worries though, I still have a Fruits and Veggies contender that was inspired loosely by my friend @birdsinparadise post.

Check out my Sunday night off the cuff creation. Y’all know what I’m talking about when you haven’t been to the grocery store in a few days and you’re not sure what to make… then magic happens :

Cilantro Lime Cauli-Rice Tacos w/ Braised Brussels

First, I started out with the idea to braise some brussel sprouts. Shortly after, I figured I could make some fun concoction with cauliflower rice, cilantro and whatever else I had in my fridge. Then, I remembered the left over black beans and knew I had tortillas… ::light bulb:: … poof! It’s sunday night off the cuff tacos.

My start up was kind of like this but it grew as I got to cooking.

Start by preheating your oven to 450F and cut your Brussels in half. I also clean up the dirty outer leaves.

Drizzle a little olive fizzle (oil), a healthy dose of apple cider vinegar and season with pink Himalayan salt, pepper, and chopped red onion.

Cover with foil and bake for 15 minutes. Use this time to start chopping the onions for the cauli-rice.

This is what your cauli-rice start up might look like. See those jalapeños, @plantstoplanks might act like she doesn’t like the heat but I beg to differ :)

Of course the first step is sautéing the onions in a little olive oil… isn’t it always 🤷🏼‍♀️ ?!

While those are getting soft prepare your spices and other ingredients that need chopping.

What we have here is Himalayan pink salt, Greek oregano, cumin and basil. I adjusted my spices as I continued to cook so just use however much tickles your fancy. (Did she just say tickles your fancy?)…

When your husband, housemate or friend calls out “it smells good in here” that means the onions are good and it’s time to add the cauli-rice. Keep the flame on medium heat and try to break up as much frozen rice as possible.

In preparation, chop about this much or more cilantro, and cut lime wedges from two limes.

Pull your Brussels from the oven, uncover the foil and stir them. Then pop em back in the oven uncovered for another 15 minutes.

Add your chopped garlic and spices to the rice. I think I used 4 garlic cloves but I like garlic… a lot. Mix and cook for a minute or two.

Now toss in your cilantro and any more spices you desire. Don’t forget to squeeze those lime wedges in there too. I know some of you have lemon/lime juicers (show offs) so go ahead and use that instead.

Finish the rice off with some chopped jalapeño and cook everything for an additional 5 minutes.

Pull your left over black beans (made from scratch) out of the fridge and heat em up in your super healthy, no radiation contributing, micro device while you heat some tortillas.

And then sit back and watch your husband drool over what you just whipped up.

I’m all about the taco night. Looking forward to everyone’s FAV (fruits and veggies for the slow) entries.

Thank you for hanging out for a bit.

Pura Vida ✌️