Cauliflower and Black Bean Bowl
I'm definitely having fun on meatless Monday! It's really getting me to think out of the box, and choose recipes I might not select otherwise. Tonight, we had a variation on this wonderful recipe , and it was a big hit. It is so easy to prepare ahead of time in components, and serves as a delicious option for the warmer days ahead. If you wanted to make it a little heartier, you could also add tofu, salmon or chicken in addition to brown rice. However, I thought it was perfect without.
Enjoy this versatile and delicious treat!
Serves 4
Ingredients:
Cauliflower:
- 2 small head cauliflower, cleaned and cut into large florets
- 4 tablespoons olive oil
- 6 scallions, thinly sliced
- 4 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 6 tablespoons chopped cilantro
- 1 lime
Black Beans:
- 2 cans of black beans
- 8 cilantro stems
- 2 garlic cloves, crushed
- pinch of kosher salt
Guacamole:
- 4 ripe avocados
- 1 tablespoons minced white onion
- 6 tablespoons cilantro, roughly chopped
- 2 lime
- pinch of kosher salt
- 2 handfuls of steamed, chopped kale
Instructions:
1. Pulse cauliflower in a food processor or Vitamix (food processor likely would be faster, I just didn't want to pull mine out) until it is finely chopped. Reserve 4 cups and set the rest aside for salads, or cauliflower rice.
2. For the beans, combine 2 cans beans with cilantro and crushed garlic and simmer for 15-20 minutes until mixture is thick.
2. For the guacamole, mix together the avocado, white onion, chopped cilantro, lime juice and salt to taste. Mix in the kale at the end.
3. Heat a sauté pan over medium high heat. Add olive oil and sauté the cauliflower for one minute. Add scallions, garlic and cumin. Season with additional salt, and sauté one more minute.
4. Remove cauliflower to four bowls, add black beans, top with guacamole and fresh cilantro and serve with lime quarters on the side.
