Spicy Black Bean Cauliflower Salad
2 tablespoons olive oil
1 teaspoon cumin
1 medium red onion, thinly sliced
1 teaspoon turmeric
salt, to taste
1/2 red bell pepper, diced
2 cloves garlic, finely chopped
2 tablespoons sesame seeds
1-1/2 teaspoons red pepper flakes
2 tablespoons fresh ginger, grated, divided
1 head cauliflower, cut into bite-site pieces
1 (15-ounce) can cooked black beans, drained and rinsed
1 large jalapeño pepper, minced (omit the seeds if you don’t like things too spicy)
1 tablespoon agave nectar
3 tablespoons chopped fresh cilantro or green onion
1. In a pan over medium heat, heat the olive oil and cumin together for 1 minute. Add the onion, turmeric, and salt; sauté for 6 minutes, or until the onions are caramelized.
2. Add the bell pepper, garlic, sesame seeds, pepper flakes, and 1 tablespoon ginger; cook 1 minute. Add cauliflower and cover; reduce heat to medium-low and cook for 6 minutes.
3. Add black beans; heat for 1 minute.
4. Remove from heat. Add remaining 1 tablespoon ginger, jalapeño, and agave nectar. Garnish with cilantro.
Note: I like to add 8 ounces of sautéed extra firm tofu cubes to the final mixture for some added protein. Recipe is pictured with tofu.
Source of recipe: 1. I wrote this recipe