Cauliflower & Walnut Burrito Bowls

Cauliflower and walnuts create a magical texture combo. Experiment with the spices to turn up the heat. Use the filling for tacos, salads, and wraps.

MAKES 4 • SERVING SIZE 1

2 cups cauliflower florets

½ cup walnuts

1 tbsp tomato paste

2 tsp olive oil

1 tsp kosher salt

1 garlic clove

2 tsp chili powder

1 cup canned black beans, rinsed and drained

4 cups cooked brown rice

1 avocado, diced

1 cup pico de gallo

1. Set the air fryer temp to 400°F.

2. Place the cauliflower, walnuts, tomato paste, olive oil, salt, garlic, and chili powder in a food processor. Pulse until finely chopped. Transfer the mixture to a baking dish.

3. Place the dish in the fryer basket and cook until crispy, about 12 to 15 minutes. Pause the machine frequently to stir the mixture.

4. Remove the dish from the fryer basket. Place an equal amount of the black beans, rice, cauliflower mixture, avocado, and pico de gallo into each of 4 bowls. Serve immediately.