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
SO HOW'D IT GO?
As is, this was alright, maybe if it was incorporated into tacos or something as suggested above with some "sour cream" and guac or something it would have been better... I ended up eating a little and throwing the rest along with refried beans into enchiladas... They turned out decent
The colorful and appealing picture for this recipe first drew me in and after I read the ingredient list, I figured to try it. Most of the items are found in the fridge/pantry on a normal basis.
Modifications I made:
- Used more oil - started with 2 T and added a couple teaspoons more as cooking because it was too dry
- Used 1/2 red onion, chopped in small pieces (about 3/4 - 1 c.)
- Red bell pepper - about 1/2 c chopped
- Used 1/2 jalapeno, minced with no seeds
- Seasoned without measuring for red pepper flakes (about 1 t.)
- Added 3-4 T of water after cauliflower and before covering to help steam the flavors
- Used 1 T. fresh ginger, shredded (put in first) + 1/4 t. ground ginger (put on second)
- Used cilantro at end to garnish
Served warm in flour tortillas and topped with avocado chunks. Super yummy! I had 2 servings right off the bat.
I expect this will continue to taste great tomorrow, when chilled and the flavors sit in more. This makes quite a bit - a full skillet (10"). After my 2 servings of tortilla wraps, I probably have another 4-6 tortilla's worth in the pan. Great leftovers for work, in my opinion.
looks really good :) the ginger and sesame seeds threw me a bit but the pic looks heavenly
Think SE Asian meets Mexican. The ginger and sesame definitely give it a unique flavor, but its not too overpowering.
looks really good :) the ginger and sesame seeds threw me a bit but the pic looks heavenly
Hope you like it! I like to refrigerate it overnight and eat chilled the next day, but it tastes good warm too! :)
This looks terrific! I can't wait to try it this weekend :)