Roasted Black Beans with Cauliflower

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of olive oil, half the smoked paprika, salt, and black pepper. Spread on a baking sheet in a single layer.

   Tip: Don't crowd the pan - this ensures the cauliflower roasts rather than steams.

2. 2

   Roast the cauliflower for 25-30 minutes, stirring halfway through, until the edges are golden and crispy.

   Tip: The cauliflower is done when the tips are deeply browned and tender when pierced with a fork.

3. 3

   While the cauliflower roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened.

4. 4

   Stir in the minced garlic and cook for another minute until fragrant, then add the chopped red bell pepper and cook for 2-3 minutes.

5. 5

   Add the drained black beans, remaining paprika, cumin, and vegetable broth to the skillet. Stir well to combine.

   Tip: The broth helps create a light sauce without adding cream or excess oil.

6. 6

   Reduce heat to medium-low and simmer the bean mixture for 5-7 minutes, stirring occasionally, until heated through and slightly reduced.

7. 7

   Remove the cauliflower from the oven and transfer to the skillet with the beans. Gently fold everything together.

8. 8

   Squeeze the fresh lime juice over the mixture and stir to combine. Taste and adjust seasonings as needed.

9. 9

   Transfer to a serving dish and garnish generously with fresh cilantro. Serve warm, optionally with rice, quinoa, or warm tortillas.

   Tip: This dish is excellent served alongside avocado, sour cream, or a fresh salsa for added flavor and texture.