Black Beans and Cauliflower Rice — a zippy, flavorful dish that’s lower in carbs and higher in nutrients than traditional beans and white rice, but equally as tasty and versatile!
If you have read any of my other posts where cauliflower is featured as a main ingredient you will have heard me talk about its nutritional generosity. If you haven’t, and you are interested in all that cauliflower has to offer nutritionally, then hop on over to my Cauliflower “Egg” Salad (GF, V) post. Its benefits don’t stop there. As it turns out, cauliflower is quite diverse and can be a key ingredient in making a variety of plant-based dishes. In addition to making a delicious substitute for eggs in egg salad, I have used it to make an Italian favorite Creamy Vegan Alfredo (GF and no nutritional yeast) and a traditional Cajun/Creole dish Eggplant Cauliflower Dirty “Rice” (GF, V). Now, I am adding one of my favorite Mexican recipes to the list with Black Beans and Cauliflower Rice. The black beans offer plant-based protein, high fiber and are an excellent source of iron and antioxidants. What a winning combination these two are!
As a recipe developer, one of the things I value most is the reaction I get when I prepare a new dish and present it to someone to taste. That unrehearsed, spontaneous response provides so much unbiased insight into the dish. I am fortunate enough to have a built-in team of testers — my husband and my son and daughter! I never have to worry that I’m getting less than truthful feedback. They are all very honest with their opinions, and I am very grateful for that. My daughter is my savory girl and she loves to try new dishes. Mexican cuisine is one of her favorites, so as I was developing this dish the aroma drew her into the kitchen. She didn’t know what I was making, only that it contained cauliflower. She used to think she didn’t like cauliflower but thanks to my other cauliflower recipes all of that has changed. I was at the point in the prep process where I needed to assess the overall flavor and decide if it needed more or less of any of the ingredients. Since she was eager to taste, I cooled a bite and gave it to her. Her face said it all, “Mom, this tastes just like black beans and rice! Is that really cauliflower?” Yeesss! As I affirmed with a shake of my head I could hardly contain my excitement when she said, “Wow, that cauliflower tastes just like rice!” That is a slam dunk in my book.
This dish makes a great main course, side dish, or even a great filling for a wrap or burrito. If you are not digging the spicy jazz and would prefer a milder version, then I would try omitting the cayenne pepper, substituting cilantro for the parsley, and adding 2 teaspoons of fresh lime juice.
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