Cauliflower Black Bean Bowl with Kale Guacamole This quick and easy dish is a perfect dinner after a long day. The kale guacamole makes a great snack with raw veggies. 1. Pulse cauliflower in a food processor until it is the size of couscous. Reserve 2 cups and save the rest for another use. 2. For the guacamole, mix together the avocado, white onion, chopped cilantro, lime juice and salt to taste. Finely chop the kale and mix in. 3. Heat a sauté pan over medium high heat. Add olive oil and sauté 2 cups pulsed cauliflower for one minute. Add scallions, garlic and cumin. Season with a large  pinch of salt, and sauté one more minute. 4. Remove cauliflower to two bowls, add black beans, top with guacamole and fresh cilantro and serve with lime quarters on the side. Serves 21 small head cauliflower, cleaned and cut into large florets, 2 tablespoons olive oil, 3 scallions, thinly sliced, 1 garlic cloves, finely chopped, 1/2 teaspoon ground cumin, salt, 1 recipe easy black beans, 3 tablespoons chopped cilantro, 1 lime,  , for the guacamole:, 2 ripe avocados, 2 tablespoons minced white onion, 3 tablespoons cilantro, roughly chopped, 1 lime, coarse salt, 1 handful blanched kale.

Make

Tip

Add grilled chicken to make this dish more filling.

Cauliflower Black Bean Bowl with Kale Guacamole

goop

This quick and easy dish is a perfect dinner after a long day. The kale guacamole makes a great snack with raw veggies.

Serves 2

1 small head cauliflower, cleaned and cut into large florets

2 tablespoons olive oil

3 scallions, thinly sliced

1 garlic cloves, finely chopped

1/2 teaspoon ground cumin

salt

1 recipe easy black beans

3 tablespoons chopped cilantro

1 lime

 

for the guacamole:

2 ripe avocados

2 tablespoons minced white onion

3 tablespoons cilantro, roughly chopped

1 lime

coarse salt

1 handful blanched kale

1. Pulse cauliflower in a food processor until it is the size of couscous. Reserve 2 cups and save the rest for another use.

2. For the guacamole, mix together the avocado, white onion, chopped cilantro, lime juice and salt to taste. Finely chop the kale and mix in.

3. Heat a sauté pan over medium high heat. Add olive oil and sauté 2 cups pulsed cauliflower for one minute. Add scallions, garlic and cumin. Season with a large  pinch of salt, and sauté one more minute.

4. Remove cauliflower to two bowls, add black beans, top with guacamole and fresh cilantro and serve with lime quarters on the side.

You may also like
recipes
Katie Lee Joel’s Dark Chocolate Chunk & Dried Cherry Cookies

The summer before last, a mutual friend brought the lovely Katie Lee Joel and her husband William over for dinner. Much to my delight, she brought a fresh batch of these cookies with her. I adore the contrast of the dark chocolate and the cherries—heaven.

Read More
recipes
Crispy Coconut Kale with Roasted Salmon

We're into the coconut, sesame, sriracha combination on the salmon and kale. We also love anything that can be cooked in one pan. We omitted the sweet potatoes, as we found the rice was an ideal amount of starch.

Read More
recipes
Lee’s Asian Slaw

My dear friend, Lee, made this recently and served it with a chicken wrap—a great summer lunch, full of crunch and flavor.

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.