Ingredients

The following ingredients have 2 Servings
  • 1/2 medium head cauliflower, trimmed of leaves and core (about 12 ounces total)
  • 1 tablespoon olive oil
  • 1 can (15 ounces) black beans
  • 1 teaspoon chili powder (optional)
  • 1/2 avocado
  • 1 roma or plum tomato
  • 2 green onions
  • 1 handful fresh cilantro leaves
  • 2 lime wedges

Instruction

  • Slice the cauliflower head into large chunks, leaving stems on. Use a cheese crater or food processor or blender to coarsely grate the cauliflower to get about 4 cups' worth.
  • Rinse and drain the beans and set them aside.
  • Heat the oil in a medium skillet set over medium heat. When it is hot, add the cauliflower. Stir for 30 seconds, then cover the pan and cook 5 minutes, stirring occasionally.
  • Meanwhile, chop the avocado, tomato, green onion and cilantro.
  • When the cauliflower is tender and light golden brown, stir in the drained beans (and chili powder if using) and cook, just until warmed through, about 1 minute more.
  • Season with salt and pepper to taste.
  • Serve topped with the avocado, tomato, green onion and cilantro. Spritz with lime juice.