1serrano chileribs and seeds removed, cut into a small dice
1cupdiced onion
2tspground cumin
1tspground coriander
1inhead of cauliflowerapproximately 1 pound, stem, outer leaves and core removed, grateda cheese grater or passed through the grating blade of a food processor
1 15-ozcan organic diced tomatoesor use fire-roasted tomatoes
1/2cuphomemade or good quality prepared chicken stock
1 15-ozcan organic black beansrinsed and drained
Salt & pepper
1/2cupcilantro leavesroughly chopped
Instructions
In a large skillet, heat olive oil and add garlic, chile and onion. Cook until softened, stirring occasionally.
Add the cumin and coriander, cooking for 30 seconds to toast, then add the cauliflower, stirring to incorporate the ingredients.
Season with salt and pepper, then cook for another minute. Add the tomatoes with juices, chicken stock and beans, then season again to taste.
Cover with a slightly cracked lid and cook for about 2-4 minutes, until cauliflower is slightly tender.