Cauliflower rice and beans
Healthy, filling and delicious. This cauliflower rice is very easy and quick to prepare. It’s low carb, keto and vegan friendly.
Servings: 4 to main courses or 8 sides
Ingredients
- 1 large cauliflower 8 to 10 cups after being riced
- 3 tbsp olive oil
- 1 medium red onion sliced thin, or diced if you want to see less onion
- 2 cloves garlic sliced thin
- 1/2 cup white wine
- 1/2 cup quality vegetable broth
- 1 can red kidney beans 19 fl oz or 540 ml
- 1 red bell pepper diced
- 1 small bunch parsley coarsely chopped
- 1 tsp cumin
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/2 tsp red chili flakes optional… I like a little kick
Instructions
- Cut the cauliflower into small bunches of florets. Doesn’t have to be perfectly sized or cut, you’re just reducing the size.
- Add some of the florets to a food processor, fitted with a chopping blade. Make sure to chop in small batches, otherwise some of the cauliflower will be shredded too small while leaving other pieces too large.
- Pulse a few times until the florets are chopped into a rice-like consistency and size.
- Repeat the last step until the entire cauliflower is riced. Set aside.
- Heat the oil on medium heat in a large deep pan.
- Add the onions and sauté for about 2 minutes or until they start to soften.
- Add the garlic and cook for an additional minute.
- Add the wine and cook for about 2 minutes.
- Add the riced cauliflower, beans, peppers, parsley, spices and broth.
- Stir, cover and cook for about 5 minutes.
- Uncover, stir again, cover and cook for an additional 5 minutes.
- Serve hot or cold, as a side or as a main dish. Enjoy!
Notes
- No food processor? No problem! You can rice the cauliflower using a grater with large holes.
- The pan should be large enough to accommodate all the riced cauliflower.
- This cauliflower can be kept refrigerated for 3 or 4 days.
- Serve hot or cold.