Honestly its so good and such an easy recipe that can be done under 30 minutes. The best part you can add meats with it, tacos, burritos or just they way it is.

cajun black bean cauliflower

What you need

  • Rice Cauliflower
  • Black beans- canned black beans is quick and easy (rinsed and drained) or bag of black beans but they need to be soaked overnight before you cook them to make this recipe
  • Chili powder, paprika powder, oregano, thyme and cayenne
  • Crushed garlic
  • Salt and black pepper
  • Olive oil, avocado oil or coconut oil
  • Red pepper, diced up
  • 15oz regular diced tomatoes, undrained
  • Red onion or Sweet Onions
  • Vegetable Broth- You can use chicken broth if you like to use that one
  • Can of corn (optional)

How to make it

  1. Heat oil in large nonstick skillet over medium-high heat. Add garlic, peppers and onions. Saute until vegetables are tender.
  2. Add cooked cauliflower rice and chili powder:, stirring constantly
  3. Stir in remaining ingredients until combines. Cover skillet, reduce heat to medium-low until cauliflower is tender
  4. Let it stand for 5 minutes before serving

Variations and Tips

  • You can use regular rice, brown rice, couscous or any other substitute
  • Substitute minced garlic with powered if you prefer
  • You can add green chilies, corn and green peppers
  • Cauliflower rice is amazing! It’s light and fluffy. It takes five minutes to make. It can replace couscous or rice in any dish, hot or cold. One head of cauliflower, shredded into very small pieces makes about 4-5 cups of cauliflower rice.
  • If you don’t have a food processor, you can use a box cheese grater or basic small cheese grater to create small “grains” of cauliflower rice for the recipe.
  • Turn into the main course dish by adding some cooked, chopped chicken and top with light cheese, if desired. Or, add some of this dish to a pan and scramble in some eggs. Top with light cheese, if desired.

Cajun Black Beans and Cauliflower

Recipe by Lucy ChesnaCourse: SidesCuisine: American
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Ingredients

  • 2 cups rice cauliflower

  • 1 15.5 oz can black beans

  • 1 tsp chili powder

  • 1/2 tsp cayenne

  • 1/2 tsp oregano

  • 1/2 tsp oregano

  • 1 tsp paprika

  • 1 tsp crushed garlic or 1/2 tsp garlic powder

  • 1/8 tsp salt

  • 1/8 tsp black pepper

  • 1 tablespoon olive oil

  • 1 cup red pepper, diced

  • 1 15 oz crushed tomatoes, undrained

  • 1/2 cup red onion, diced

  • 1 cup vegetable broth

  • 1 small can corn (optional)

Directions

  • Heat oil in large nonstick skillet over medium-high heat. Add garlic, peppers and onions. Saute until vegetables are tender.
  • Add cooked cauliflower rice and the seasonings:, stirring constantly
  • Stir in remaining ingredients until combines. Cover skillet, reduce heat to medium-low until cauliflower is tender
  • Let it stand for 5 minutes before serving

Notes

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