Cauliflower Rice and Beans
I’m not generally big on food trends. They’re sort of the equivalent of one long chain letter among chefs. But loving rice as I do, I make an exception for cauliflower rice; it would be a shame if a dish like rice and beans couldn’t be enjoyed by everyone (including those sensitive to rice).Caulifloweris an excellent stand-in for my favorite grain and, paired withbeans, serves as a health-conscious take on a dish beloved by so many cultures.
This recipe was excerpted from ‘Homage’ by Chris Scott. Buy the full book onAmazon.
Ingredients
Serves 4
Step 1
Trim the leaves off the cauliflower and shred the florets and stems on a box grater. You can use a food processor if you intend to cook the cauliflower right away, but if you let it sit too long, it will get gray and watery.
Step 2
Heat a cast-iron pan over high heat and add the butter and oil. When sizzling, add the cauliflower, onion, and garlic, and stir frequently until translucent, about 4 minutes.
Step 3
Add the kale, Cajun seasoning, sugar, and liquid smoke and continue to cook, stirring frequently, until the kale begins to wilt, about 5 minutes. Add the beans and stir until everything is hot. Season with salt and serve immediately.
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