Loaded Cilantro Lime Cauliflower "Rice"

Ingredients

• 1 medium head cauliflower
• 1 1/2 Tbsp olive oil
• 1/2 cup chopped green onions, plus more for serving
• 2 tsp minced garlic
• 1 1/2 cups frozen corn, thawed in a strainer under hot water and drained well on paper towels
• 1 can black beans, drained and rinsed
• Salt
• 1 avocado, fairly firm but ripe, diced
• 1 large Roma tomato, seeded and diced
• 1/3 cup chopped fresh cilantro
• 2 Tbsp fresh lime juice, plus 1 tsp lime zest

Directions

1. Trim the cauliflower by cutting the florets away from the core. Working with half of the florets at a time, pulse them in a food processor in 1 second bursts until they are finely chopped, slightly bigger than couscous. You should end up with about 4 cups.
2. Spread the cauliflower over several layered sheets of paper towels, fold them around it, and press out some of the extra moisture. Put it aside for now.
3. Warm the oil in a 12-inch non-stick skillet over medium-high heat. Stir in the onions and garlic, and cook for 30 seconds.
4. Add the cauliflower rice to the skillet and sauté for 6 minutes.
5. Stir in the corn and black beans, add salt to taste, and cook just until everything is heated through, about 1 – 2 minutes. Take the skillet off the heat.
6. Add the tomatoes, avocado, cilantro, lime juice and lime zest, then toss gently to combine. Serve warm.