Roasted cauliflower rice and red pepper with fajita seasoning are topped with pinto beans and fresh coriander in these vegetarian fajita bowls. Serve bowls topped with pico de gallo, guacamole and soured cream. You can add some roast chicken if you are a meat-eater!
A large head of cauliflower can also be used in place of the prepared riced cauliflower. Remove the core from the cauliflower and cut it into large florets. In 2 to 3 batches, using a food processor, pulse the cauliflower until finely chopped. About 8 to 10 long pulses per batch works perfectly.