Go Back Email Link
+ servings
Spanish Cauliflower "Rice" and Beans

Spanish Cauliflower Rice with Black Beans

Print Recipe
Cookbook author Diane Brown's version of rice and beans replaces the carbs with riced cauliflower and adds a heady dose of spice. 
Course Main Course, Side Dish
Cuisine Spanish
Cooking Style Easy, fast, vegan, Vegetarian
Diet and Health gluten-free, Healthy, low carb
Seasonal autumn, winter
Ingredient black beans, Riced Cauliflower
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Servings 4


  • Olive oil
  • 2 garlic cloves minced
  • 1 serrano chile ribs and seeds removed, cut into a small dice
  • 1 cup diced onion
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 in head of cauliflower approximately 1 pound, stem, outer leaves and core removed, grateda cheese grater or passed through the grating blade of a food processor
  • 1 15- oz can organic diced tomatoes or use fire-roasted tomatoes
  • 1/2 cup homemade or good quality prepared chicken stock
  • 1 15- oz can organic black beans rinsed and drained
  • Salt & pepper
  • 1/2 cup cilantro leaves roughly chopped


  • 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.
  • Fold in the cilantro and serve.