When I dreamed up this little summer recipe, I did not anticipate the surprisingly lovely flavors — bold, yet subtle; rich, yet delicate. It’s super healthy and easy to make, though it does require a bit of prep time.
One bowl (invite your friends over to share — you will have extra cauliflower!)
- One head of cauliflower
- 1/2 cup of black beans
- 1/2 avocado
- One lime
- 3/4 cup chopped red cabbage
- 3/4 cup baby kale
- 1 tablespoon pumpkin seeds
- 1/2 cup fresh salsa
- 4-5 sprigs cilantro
Step 1: Prepare Cauliflower
Mix one head of chopped cauliflower with olive oil and chili powder (as greasy and hot as you like it). Spread out on a baking sheet and roast at 375 degrees until it is your favored texture (I like mine crispy, almost but not quite burnt.
Step 2: Prepare Avocado-Lime Dressing
Smash 1/2 avocado. Squeeze the juice of one lime over top. Mix well.
Step 3: Assemble
(Per bowl) Line the bottom of a big bowl with baby kale and chopped red cabbage. Next, place about 1/4 of the cauliflower (save the rest for later!) in the center of your bowl. Sprinkle with black beans and pumpkin seeds. Drizzle with salsa and avocado-lime dressing. Garnish with cilantro.
Step 4: Eat!
Round 2 Bonus!!
When I made this recipe, I ate everything described above for lunch and dinner and day 1. On day 2, I had all of the ingredients left over but felt that I needed a bit of a change. I sauteed the kale and cabbage in olive oil and ate those components cooked rather than raw — infusing the dish with slightly new tastes and dramatically different textures.