Ingredients

The following ingredients have 8 Servings
  • ½ large cauliflower
  • ½ cup raw sunflower seeds
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion (finely diced)
  • 1 jalapeno pepper (seeded and finely diced)
  • 3 garlic cloves (minced)
  • 3 tablespoon chili powder
  • 1 ½ teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt (or more or less to taste)
  • 1 teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 15 ounce cooked black beans
  • ½ lime (juiced)
  • ½ cup cilantro (chopped)

Instruction

  • Crumble the cauliflower in a food processor or with a knife. Once the cauliflower begins to crumble, add the sunflower seeds and pulse until they’re broken down.
  • In a large skillet, heat the oil (see note) on medium heat and add the onion and jalapeno, cook until the onion begins to turn translucent, approximately 5 to 7 minutes. Add the cauliflower and sunflower mixture and the spices and stir to combine. Add the beans and stir to combine. Squeeze the lime juice over the filling. Cook for approximately 15 minutes, or until the cauliflower is tender, not mushy. Turn off the heat and stir in the cilantro. It will wilt, but shouldn’t cook. If you don’t like cilantro, leave it out.