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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

Ingredients

  • 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

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.
  • Fold in the cilantro and serve.