Mexican Cauliflower Rice & Refried Black Beans with Fresh Salsa
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Serves: 4
 
Ingredients
Refried Beans:
  • 1 c Black Beans, soaked overnight and simmered with Kombu until cooked through (2 c cooked)
  • 2 tsp Extra Virgin Coconut Oil
  • ½ c Onion, diced
  • 3 Garlic cloves, minced
  • ½ c Leek, diced
  • ½ tsp Chili Powder
  • ½ tsp Cumin, ground
  • 1 tsp Turmeric, dried (2 tsp if using fresh, minced)
  • ½-1 c Water
  • Sea(weed) Salt to taste
  • Several Grinds of Black Pepper (to optimize turmeric absorption
Cauliflower Rice:
  • ½ of a medium-sized head of Cauliflower, grated
  • 1 tsp Extra Virgin Coconut Oil
  • 1 c Onion, diced
  • 3 Garlic cloves, minced
  • ½ tsp Chili Powder
  • ½ tsp Cumin, ground
  • 1 tsp Turmeric, dried (2 tsp if using fresh, minced)
  • 5 Green Onions, sliced
  • ⅓ c + Cilantro, chopped
  • Sea(weed) salt to taste
  • Several grinds of Black Pepper (to optimize turmeric absorption)
  • ½ Lime, juiced
Fresh Salsa:
  • 1 pint Cherry Tomatoes
  • ⅓ c Red Onion, roughly chopped
  • 1 Garlic Clove, roughly chopped
  • 2 Tbsp Lime Juice
  • ½ c Cilantro, roughly chopped
  • ½ Jalapeno (optional)
  • Sea(weed) Salt to taste
Instructions
For the Refried Beans:
  1. In a pot, on medium heat, sauté the onion, leek and garlic in the coconut oil and a splash of water.
  2. After a few minutes, once softened, add the turmeric, cumin and chili powder and continue to sauté for another minute or so.
  3. Add the cooked beans and ½ c of water and bring to a simmer.
  4. Allow to slowly simmer and reduce for a few minutes.
  5. With an immersion (stick) blender, carefully blend the beans roughly to break them up and create a chunky purée (add more water if needed). If you want to be extra cautious, wait for everything to cool down before doing this step.
  6. Alternatively, blend ⅔ of the beans in a blender or food processor and return to the pot to mix with the ones you left whole.
  7. If too watery, leave them in the pot on med/low heat and stir them once in a while as the water evaporates.
  8. If too thick, add a little bit of water at a time until they reach the right consistency.
  9. Adjust seasoning with salt and pepper
For the Cauliflower Rice:
  1. Grate the cauliflower either by hand or using a food processor attachment.
  2. In a sauté pan, on medium heat, sauté the diced onion and garlic in the coconut oil and a splash of water until they have softened.
  3. Add the spices and continue to sauté for another minute.
  4. Add the grated cauliflower and ¼c water, stir it around and then put a lid on top and allow the cauliflower to steam for a minute (careful that there is moisture left in the pan so that the bottom doesn't scorch -add water as needed).
  5. Remove the lid and continue to sauté, allowing the rest of the moisture to evaporate.
  6. Remove from heat and add the cilantro and green onion.
  7. Adjust seasoning (salt and pepper) and add a squeeze of lime juice.
For the Fresh Salsa:
  1. In a food processor, put everything but the cilantro and pulse until chunky/smooth (see picture).
  2. Add the cilantro and pulse a few more times.
  3. Adjust seasoning.
  4. Keeps for 4-5 days in the fridge.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/condiment/mexican-cauliflower-rice-refried-black-beans-with-fresh-salsa/