This is a slightly healthier version of rice and beans, in less time.

Active: 25 min / Total: 25 min / Serves 4

For the beans

2 tbsp. extra virgin olive oil

1 medium yellow onion, finely chopped

½ tsp. kosher salt

1 tsp. ground cumin

Two 15.5 ounce cans black beans, drained and rinsed, or 3 ½  cups cooked black beans

A few shakes of your favorite hot sauce (optional)

⅓ cup water

For the cauliflower rice

1 medium to large head of cauliflower, cut or broken into florets

3 tbsp. extra virgin olive oil

1 tsp. chili powder

½ tsp. kosher salt

1 avocado, sliced for serving

1 recipe Pico de Gallo (page 221) or store-bought salsa, for serving

Make the beans: In a medium saucepan, heat the oil over medium-high heat. Add the onion and salt and cook for 8 to 10 minutes, stirring often until very tender. Add the cumin and cook, stirring for 30 seconds. Add the beans, hot sauce and water. Reduce the heat to low and simmer for 5 minutes, or until heated through.

Make the cauliflower rice: Add half of the florets to a food processor. Pulse several times until chopped (fine but not too fine). Transfer to a bowl and repeat with the remaining cauliflower (you should get about 5 ½ cups).

In a large skillet, heat the oil over medium-high heat. Add the cauliflower and cook for 5 to 6 minutes, stirring often, until the rawness from the cauliflower cooks out (but you still want it to be al dente, not completely soft). Stir in the chili powder and salt.

Divide the beans and rice among bowls. Top with the avocado and Pico de Gallo.