1jalapenocoarsely chopped (remove seeds and ribs - Note 1)
1 and 1/2teaspoonsminced garlic(reduce if sensitive to garlic)
1large and juicylime(3 tablespoons juice + 1/2 teaspoon zest)
SAUCE: Add the mayo, sour cream, firmly packed cilantro, coarsely chopped jalapeno (add 1/2 for less spicy/less flavor and the full jalapeno for more spice/more flavor), minced garlic, lime juice and zest, and cumin to the bowl of a food processor. Pulse until combined and smooth. Season to taste with salt and pepper (I add about 1/2 teaspoon salt and 1/4 teaspoon pepper). Cover and refrigerate until everything else is ready. Sauce lasts a week in an airtight container in the fridge.
CAULIFLOWER RICE: Frozen - Drizzle a tablespoon of olive oil in a large nonstick skillet and add in the frozen (unthawed) cauliflower rice. Cook for a total of 5-8 minutes, stirring occasionally, or until crisp-tender. Season to taste with salt and pepper. Fresh - Wash and thoroughly dry cauliflower; remove all greens and core. If using a box grater, cut the cauliflower into large chunks and grate into "rice." For a food processor, cut cauliflower into small pieces and use the grater attachment to grate into "rice." Spread the riced cauliflower evenly on a large sheet pan. Sprinkle with 1/2 teaspoon salt (or to taste) and drizzle with 1 tablespoon olive oil. Add 1/2 teaspoon garlic powder if desired. Stir to combine. Bake in a 425 degree F oven for 10 minutes, stir and bake for 10-15 minutes or until toasted and crisp-tender.
GRILLED AVOCADO and CORN: Preheat the grill to medium-high heat, about 400 degrees F. Cut avocado in half brush on 1 tablespoon lemon juice. Rub sides together and let stand for 1 minute. Meanwhile, shuck and remove silk from corn. Rub oil all over the sides of the corn (about 1/2 teaspoons per ear) and lightly sprinkle with sea salt. Back to avocado: Drain any leftover lemon juice and add about 1/2 teaspoon oil per half. Place flesh side down on a prepared grill for 3-5 minutes with the grill closed. (Check at 3 mins for dark grill marks and tender flesh.) Place corn next to the avocado and with the grill closed, turn every 3-5 minutes (check at 3 mins) (flipping 4 times total) until corn is nicely charred and crisp-tender. Remove avocado and corn from grill. Allow to slightly cool.
ASSEMBLE: Place an even amount of cauliflower rice on two bowls/plates. Cut the corn off the cob and divide the corn between the two bowls. Halve (or quarter if large) cherry tomatoes and place next to the corn in even amounts per bowl. Add one half of grilled avocado to each bowl. Drizzle sauce generously over bowls. Enjoy immediately.
Note 1: If not using frozen cauliflower, use 20 ounces fresh cauliflower.Note 2: the sauce makes more than you'll want for these bowls, but I like having lots to top meals/salads throughout the rest of the week. If you don't want extra, it halves well. For more recipes to use this sauce on, see the post.