I recently came across the cookbook One Part Plant, which is all about slowly adding more plants into your diet and cutting down processed foods and animal products. It introduces a plan for making one meal per day 100% plant-based. In other words, a guide to being pretty much 1/3 vegan. I know that both Celiac and MTHFR affect my body’s ability to absorb nutrients, and I know that I don’t get nearly enough nutrients from plants in my diet. So, inspired by One Part Plant, I found a bunch of plant-based vegan recipes that I can’t wait to try in the upcoming weeks! This cauliflower rice was the first of these new vegan recipes that I made, and I absolutely loved it. The best part is that it made plenty of leftovers, and it’s super easy (and filling) for a packed lunch!
- 1 head of cauliflower
- 1 tablespoon of olive oil
- 1 red onion
- 1 can of black beans
- 2 bell peppers (I used red and orange)
- 2 tablespoons of minced garlic
- 2 teaspoons of cumin
- 1 teaspoon of chili powder
- 3 teaspoons of gluten free taco seasoning (plus more to taste)
- 1 teaspoon of oregano
- 1 can of crushed tomatoes
- Juice from 1 lime
- Cut the head of cauliflower into quarters and rinse it. Then cut the solid core out of the middle of each quarter, leaving smaller florets only.
- Put the florets in a food processor and blend for a couple seconds at a time until the pieces are about the size of a grain of rice. You may need to do this in small batches so that you don’t over-process the cauliflower and end up with a mush.
- Chop the onion and bell peppers into small pieces.
- In a large skillet, heat the olive oil over medium heat and saute the onions, bell peppers, and garlic for about 3 minutes until the veggies begin to soften.
- Add the crushed tomatoes, black beans, cumin, oregano, taco seasoning, and chili powder. Let it simmer for about 5 minutes.
- Slowly stir in the cauliflower rice, making sure to evenly distribute the rest of the ingredients throughout. Lastly, stir in the lime juice. Let it simmer for another 5 minutes or so until the cauliflower softens just a bit. Taste test frequently to figure out when it’s the right texture.
- Optional but delicious: Garnish with some guacamole and lime!