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Spicy Black Bean Cauliflower Salad

What you need: 

2 tablespoons olive oil
1 teaspoon cumin
1 medium red onion, thinly sliced
1 teaspoon turmeric
salt, to taste
1/2 red bell pepper, diced
2 cloves garlic, finely chopped
2 tablespoons sesame seeds
1-1/2 teaspoons red pepper flakes
2 tablespoons fresh ginger, grated, divided
1 head cauliflower, cut into bite-site pieces
1 (15-ounce) can cooked black beans, drained and rinsed
1 large jalapeño pepper, minced (omit the seeds if you don’t like things too spicy)
1 tablespoon agave nectar
3 tablespoons chopped fresh cilantro or green onion

What you do: 

1. In a pan over medium heat, heat the olive oil and cumin together for 1 minute. Add the onion, turmeric, and salt; sauté for 6 minutes, or until the onions are caramelized.
2. Add the bell pepper, garlic, sesame seeds, pepper flakes, and 1 tablespoon ginger; cook 1 minute. Add cauliflower and cover; reduce heat to medium-low and cook for 6 minutes.
3. Add black beans; heat for 1 minute.
4. Remove from heat. Add remaining 1 tablespoon ginger, jalapeño, and agave nectar. Garnish with cilantro.
Note: I like to add 8 ounces of sautéed extra firm tofu cubes to the final mixture for some added protein. Recipe is pictured with tofu.
Source of recipe: 1. I wrote this recipe

Preparation Time: 
15 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Recipe Category: 


As is, this was alright, maybe if it was incorporated into tacos or something as suggested above with some "sour cream" and guac or something it would have been better... I ended up eating a little and throwing the rest along with refried beans into enchiladas... They turned out decent


The colorful and appealing picture for this recipe first drew me in and after I read the ingredient list, I figured to try it.  Most of the items are found in the fridge/pantry on a normal basis.

Modifications I made:
- Used more oil - started with 2 T and added a couple teaspoons more as cooking because it was too dry
- Used 1/2 red onion, chopped in small pieces (about 3/4 - 1 c.)
- Red bell pepper - about 1/2 c chopped
- Used 1/2 jalapeno, minced with no seeds
- Seasoned without measuring for red pepper flakes (about 1 t.)
- Added 3-4 T of water after cauliflower and before covering to help steam the flavors
- Used 1 T. fresh ginger, shredded (put in first) + 1/4 t. ground ginger (put on second)
- Used cilantro at end to garnish

Served warm in flour tortillas and topped with avocado chunks.  Super yummy!  I had 2 servings right off the bat.

I expect this will continue to taste great tomorrow, when chilled and the flavors sit in more.  This makes quite a bit - a full skillet (10").  After my 2 servings of tortilla wraps, I probably have another 4-6 tortilla's worth in the pan.  Great leftovers for work, in my opinion.


looks really good :) the ginger and sesame seeds threw me a bit but the pic looks heavenly

Think SE Asian meets Mexican. The ginger and sesame definitely give it a unique flavor, but its not too overpowering. 


looks really good :) the ginger and sesame seeds threw me a bit but the pic looks heavenly


Hope you like it! I like to refrigerate it overnight and eat chilled the next day, but it tastes good warm too! :)


This looks terrific!  I can't wait to try it this weekend :)

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