Chipotle Lime Cauliflower Rice

Remove the outer leaves from the cauliflower head. Wash and thoroughly dry with paper towels. Slice the cauliflower head in half. Remove the tough core and discard. With your hands, break the cauliflower into florets. Slice the large florets in half. Place half of the cauliflower in a food processor with the metal chopping "S" blade attachment.

Process in pulses until you reach the consistency of a grain of rice. With a spatula, place the riced cauliflower in a large bowl. Repeat with the remaining cauliflower.

In a large, non-stick skillet, heat 1 tablespoon of the Chipotle Lime Compound Butter to medium-high heat. When the butter melts and the pan is heated, add the bell pepper and the onion. Sauté for 1 minute.

Add the remaining butter. When the butter is melted, add the cauliflower rice and sea salt. Stir to combine until the cauliflower rice is coated with butter. Cook uncovered, stirring often for 5 minutes.

Off heat, add the black beans and corn. Stir to combine.

Serve immediately.