i made this delicious riced cauliflower one-pot make-ahead meal for lunch last week and it was so yummy, i just had to share the recipe! i love experimenting with random things in the fridge!
i’ve been really into using riced cauliflower as a replacement for grains and it does a wonderful job as an understudy. 😉
riced cauliflower has a great texture and maintains it well during the cooking process. i’ve purchased it both fresh and frozen and they both seem to hold up just fine.
i made this dish as i was trying to use up some leftover ingredients such as frozen asparagus from another recipe. i also had some frozen jalapeños that i grew last year and wanted to use.
so this is what i came up with {amounts are “ish”} :
- 16 oz. fresh riced cauliflower
- 1/2 cup black beans
- 1/2 cup sweet corn
- 1/2 cup diced asparagus {mine was frozen}
- 1 medium size jalapeño, diced {ribs and seeds removed}
- 2 tbsp hot sauce
- 1 tbsp cumin
- salt & pepper to taste
heat some butter or oil of choice on medium heat and toss in riced cauiflower. cook slowly until al dente. add in asparagus and jalapeño, cook until slightly tender then throw in black beans and corn and cook for another minute or so. sprinkle in hot sauce and spices and toss together. keeps well in the fridge for a few days. can be frozen for future consumption.
organic chicken or grass-fed ground beef makes a nice addition to this recipe. i made this one vegan because i like to eat vegan at least once a week… not for any particular reason other than keeping things in balance 😉
and i just-so-happen to love cumin! it’s one of my favourite spices… do you like cumin?
food & foto 