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–+ servings
CHIPOTLE CAULIFLOWER & SMOKY BLACK BEANS

Spicy Chipotle Cauliflower & Smoky Black Beans Bliss

Savor the flavors of Chipotle Cauliflower & Smoky Black Beans in this easy, hearty recipe perfect for gatherings.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican, Plant-Based
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Cauliflower
  • 1 head Cauliflower Substitution: Broccoli can be used as an alternative.
  • 2 tablespoons Chipotle Paste Increase or decrease based on your spice preference.
  • 2 tablespoons Olive Oil Substitution: Avocado oil could be used.
  • 1 medium Red Onion Finely chopped for even cooking.
  • 2 cloves Garlic Cloves Minced for better dispersion.
For the Black Beans Mixture
  • 1 teaspoon Smoked Paprika
  • 1 cup Tomato Puree
  • 1 can Black Beans Canned, drained and rinsed.
  • 1 cup Finely Chopped Tomatoes
  • to taste Salt & Freshly Ground Black Pepper
For Serving and Garnishing
  • ½ cup Pickled Red Onion Adds tang and crunch for garnishing.
  • 1 whole Avocado Adds creaminess.
  • ¼ cup Fresh Coriander Can be omitted if not preferred.
  • ½ cup Thick Plain Yoghurt Can substitute with a dairy-free alternative.
  • 1 tablespoon Lime Juice Provides acidity and freshness.

Equipment

  • Oven
  • skillet
  • Mixing Bowl
  • baking tray
  • food processor

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 160°C (fan-assisted) or 350°F (gas mark 4).
  2. In a large mixing bowl, combine the cauliflower florets and leaves with chipotle paste, olive oil, and salt. Mix until each piece is coated evenly. Spread onto a baking tray lined with parchment paper.
  3. Roast the cauliflower in the preheated oven for 30-35 minutes until tender and golden-brown.
  4. In a skillet, heat olive oil over medium heat. Add smoked paprika, remaining chipotle paste, and tomato puree. Stir for about 1 minute until fragrant.
  5. Add drained black beans and finely chopped tomatoes to the skillet. Pour in a little water from the tomato can, season with salt and pepper, and let it simmer for 12-15 minutes.
  6. For the crema, blend avocado, coriander, yoghurt, lime juice, and salt until smooth.
  7. Layer roasted cauliflower over smoky black beans on a serving platter. Drizzle with avocado crema and top with pickled red onions.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 420mgPotassium: 800mgFiber: 18gSugar: 6gVitamin A: 800IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Ensure even roasting and adjust spice levels as per preference. You can store leftovers in an airtight container for up to 3 days.

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