- Cook rice as per package instructions.
- In the meanwhile, chop cauliflower and olives. Preheat large heavy bottom pot or a dutch oven on medium-high heat and add a bit of avocado oil. Divide cauliflower into 2 batches and cook each batch the following way: add cauliflower, cook for 5 minutes or until a bit roasted, stirring occasionally. Add 1 tsp cumin and 1/2 amount of garlic, cook for another minute, stirring frequently. Transfer to a bowl and cook remaining half of cauliflower the same way.
- To the same pot with all cauliflower and on medium heat, add black beans, olives, remaining 1 tsp cumin, salt, pepper, cilantro, lime juice and fluffed with a fork rice. Stir gently. Add Parmesan and stir until warmed through and cheese has melted, about another minute. Remove from heat and serve warm, with meat on a side or tomato and red onion salad (like me) for a veggie loaded filling meal.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in a fridge overnight. Reheat in a microwave, or on a stovetop: add a splash of water, cover and warm up on low until warmed through, stirring occasionally.