Black Beans & Cauliflower Rice

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10 min
30 min
Black Beans & Cauliflower Rice

Suppled by long-time customer Melissa P- Ankeny

Says it goes well as a side-dish with tacos!  Great way to use cauilflower!  

We think it could easily be a main dish as well.  Maybe even use brown rice.

Notes by the author of recipe



I like to add freshly sliced avocado and corn to my black beans and rice, but the serving suggestions and recipe ideas are truly limitless. Consider adding the black beans and cauliflower rice to Mexican style lettuce wraps or tacos! Fill your lettuce wraps or tacos with corn, diced tomatoes, shredded lettuce, onions, peppers, sliced avocado, salsa, homemade guacamole, vegan sour cream/greek yogurt, and/or shredded cheddar cheese!



·        1 (15 oz.) can black beans, not drained

·        1 bay leaf

·        ¼ teaspoon cumin

·        ⅛ teaspoon salt or garlic salt

·        ½ head cauliflower, chopped finely (approx. 3 cups)

·        ¼ cup fresh cilantro, chopped

·        2 -3 tablespoons lime juice


·        ½ teaspoon salt or garlic salt



1.     Empty can of beans (with liquid) into a small pot. Add bay leaf, cumin, and salt to pot and bring to a boil. Once boiling, reduce heat to low and simmer 20-30 minutes, stirring occasionally. Beans will be done when their skin starts to crack, however don’t worry if you over cook them (nothing will happen).

2.     While beans are cooking, preheat a large non-stick cooking pan over medium heat. There is no need to add oil or water, as the cauliflower will be able to cook perfectly without it.

3.     While the pan is heating, prepare the cauliflower. Remove the leaves from the base of the cauliflower and begin chopping the cauliflower in the manageable sized pieces/florets. There is no need for perfection here, as our goal is to cut pieces of the cauliflower off of the head until we get to the core. Once you get to the core, the piece of cauliflower that lacks any tree-like piazza, discard it.

4.     Once you have discarded the core, begin chopping your cauliflower chunks into small, rice-sized pieces. I suggest using a large kitchen knife or food chopper, however you can use a food processor as well. Be VERY careful if you are using a food processor not to over process the cauliflower and end up with mush.

5.     Add all ingredients (cauliflower, cilantro, lime juice, and salt) to the pan and cook over medium heat approx. 5-10 minutes, stirring frequently, until softened. I like to undercook my cauliflower rice so that it has a little crunch and added texture.


6.     Combine rice and beans! You’re done! Note that any leftover cauliflower rice or beans can be stored in the fridge in an airtight container up to 5 days. Refer to the notes for serving/recipe suggestions.


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