Transfer to a baking sheet.
Pulse cauliflower florets in two batches in a food processor until chopped into rice-size pieces.
Heat the remaining 2 tablespoons oil in a large skillet over medium heat.
Add the remaining 2 garlic cloves and cook until fragrant, about 30 seconds.
Remove from heat and stir in the remaining 1/4 cup cilantro.
To serve, divide the cauliflower among 4 bowls.
Top with the sweet potato, black beans, avocado and pico de gallo.
Drizzle each portion with the mojo sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
