Grilled Black Beans with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly satisfying and great for keeping you full. The beauty of this dish is how simple it is to prepare yet feels special enough to serve to guests. Roasted cauliflower brings a wonderful nutty flavor when kissed by the grill, and the warm spices with fresh lime and cilantro really bring everything to life. It's affordable, nutritious, and honestly one of those meals that proves healthy eating doesn't have to be complicated or expensive.
Ella x
Ingredients
- 2 cansblack beans(drained and rinsed)
- 1cauliflower head(cut into 1-inch thick steaks)
- 4 tablespoonsolive oil
- 1red onion(finely diced)
- 3garlic cloves(minced)
- 1½ teaspoonscumin
- 1 teaspoonsmoked paprika
- 2 tablespoonslime juice
- 237 mlcilantro(fresh, chopped)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 237 mlvegetable broth
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, around 400°F. Brush the grill grates with oil to prevent sticking.
Tip: If using a grill pan instead, heat it on the stovetop until it's very hot and begins to smoke lightly.
- 2
Pat the cauliflower steaks dry with paper towels. Brush both sides generously with 2 tablespoons of olive oil and season with salt and pepper.
Tip: Dry cauliflower grills better and develops better char marks.
- 3
Place cauliflower steaks on the hot grill and cook for 5-7 minutes per side until they have golden-brown char marks and are fork-tender. Set aside.
Tip: Don't move them around too much—let them sit to develop that smoky char.
- 4
While the cauliflower grills, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add diced red onion and sauté for 3 minutes until softened.
Tip: Medium heat prevents the onions from burning while they release their natural sweetness.
- 5
Stir in minced garlic and cook for 30 seconds until fragrant, then add cumin and smoked paprika. Toast the spices for 1 minute, stirring constantly.
Tip: Toasting spices blooms their flavors and makes them more aromatic.
- 6
Pour in the drained black beans and vegetable broth, stirring well to combine. Simmer for 5-8 minutes until the beans are heated through and the liquid reduces slightly.
Tip: The beans should be warm and slightly thickened but still have some liquid.
- 7
Remove the bean mixture from heat and stir in fresh lime juice and half of the chopped cilantro. Taste and adjust seasoning with additional salt and pepper as needed.
Tip: Lime juice brightens the earthy black bean flavor.
- 8
Arrange grilled cauliflower steaks on serving plates and spoon the warm black bean mixture alongside or over the cauliflower. Garnish with remaining fresh cilantro and a drizzle of olive oil.
Tip: Serve immediately while the cauliflower is still warm and has its crispy exterior intact.
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