Cheesy Cauliflower Rice and Beans

Name: Cheesy Cauliflower Rice and Beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup (60 g) cashews, soaked in water for 2 hours; 1 lb (454 g) frozen cauliflower, defrosted; 10 baby carrots, 60 g; 1 onion; 1/2 cup (120 g) unsweetened original almond milk; 1/2 cup (40 g) nutritional yeast; 2 tbsp (30 g) minced garlic; 1 tbsp (15 g) dijon mustard; 1 tsp (5 g) apple cider vinegar; 1 tsp (8 g) yeast extract, marmite; 1 tbsp (7 g) paprika; 1/4 tsp (1.5 g) table salt; 1/4 tsp ground turmeric; 1/2 tbsp (7.5 g) extra virgin olive oil; 1 lb (454 g) frozen cauliflower, defrosted; 1 tsp (3 g) garlic powder; 1 tsp (3 g) onion powder; 1 tsp (3 g) black pepper; 1/2 tsp (3 g) salt; 1/4 tsp (1 g) ground allspice; 15.5 oz can beans, drained and rinsed; 1 onion, small dice; 14 oz can unsalted diced tomatoes; 2 tbsp (30 g) lime juice; 1 tbsp (7 g) chili powder; 1 tbsp (3 g) dried oregano; 1/4 tsp (1.5 g) salt

8 steps

Prep:15minCook:15min

This dish combines features cauliflower rice and some spiced beans, topped with a vegan cheese sauce featuring nuts, vegetables, and nutritional yeast. It boasts some healthy fats from the cashews, while being lower in carbs due to the cauliflower. It comes together pretty quickly, is high in fiber, and is a rich source of B vitamins due to the nutritional yeast and marmite, something typically lacking in vegan dishes. This recipes is an adapted version of "Cheesy Cauliflower Rice Bowl" from the book Good Energy

Updated at: Wed, 11 Dec 2024 01:51:12 GMT

Ingredients

4 servings

Instructions

Step 1

Add cashews to a small bowl, and cover with water. Let soak for 2 hours to soften (they will be blended into the cheese sauce). Drain the soaking liquid when done

cashews½ cup

Step 2

Add cauliflower, carrots, and onion to a wide pot. Large chunks of onion will work, it will all get blended anyway for the cheese sauce. Cover with water, and bring to a simmer. Cover the pot, and let steam for about 10 minutes, or until tender

frozen cauliflower454g

baby carrots60g

onion1

Step 3

Meanwhile, preheat a large pan over medium heat with olive oil. Add your cauliflower to a food processor, and pulse until you have a riced consistency (don't over blend)

extra virgin olive oil7.5g

frozen cauliflower454g

Step 4

Transfer your cauliflower rice to the pan. Season with garlic powder, onion powder, black pepper, salt, and allspice. Cook over medium heat with occasional stirring until tender, about 5 minutes. Set aside

garlic powder3g

onion powder3g

black pepper3g

salt3g

ground allspice1g

Step 5

As the veggies steam and rice cooks, you can prepare your beans. Drain and rinse your beans, and add to a large bowl. Cut an onion into a small dice, and add to the bowl. Mix in the diced tomatoes, lime juice, oregano, chili powder, and salt. Set aside

can beans15.5 oz

onion1

can unsalted diced tomatoes14 oz

lime juice30g

chili powder7g

dried oregano3g

salt1.5g

Step 6

Once the vegetables are done cooking, add to a food processor with the cashews, almond milk, nutritional yeast, minced garlic, mustard, apple cider vinegar, marmite, paprika, and salt. Blend until smooth

cashews½ cup

almond milk½ cup

nutritional yeast½ cup

minced garlic30g

dijon mustard15g

apple cider vinegar5g

yeast extract8g

paprika7g

table salt1.5g

Step 7

Transfer the cheese sauce to a separate bowl, and mix in the turmeric. The turmeric is added after as to not stain the food processor orange

ground turmeric¼ tsp

Step 8

To serve, combine the cauliflower rice and bean mixture together in a large bowl. Split into 4 bowl, and pour on the cheese sauce. Optionally, top with sliced avocado

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