MOVE OVER MEAT MONDAYS- SPICY BLACK BEAN CAULIFLOWER SALAD

Hey folks,

Welcome to Move Over Meat Monday! I'm not a fan usually a fan of cauliflower but when I cruised over to vegweb for today's meatless selection, this jumped out to me and could possibly make me change my mind about cauliflower.  This salad sounds very packed with flavor and gives cauliflower a nice little makeover. Check it out!

SPICY BLACK BEAN CAULIFLOWER SALAD
INGREDIENTS (use vegan versions):
2 tablespoons olive oil

1 teaspoon cumin

1 medium red onion, thinly sliced

1 teaspoon turmeric

salt, to taste

1/2 red bell pepper, diced

2 cloves garlic, finely chopped

2 tablespoons sesame seeds

1-1/2 teaspoons red pepper flakes

2 tablespoons fresh ginger, grated, divided

1 head cauliflower, cut into bite-site pieces

1 (15-ounce) can cooked black beans, drained and rinsed

1 large jalapeño pepper, minced (omit the seeds if you don’t like things too spicy)

1 tablespoon agave nectar

3 tablespoons chopped fresh cilantro or green onion

DIRECTIONS:

In a pan over medium heat, heat the olive oil and cumin together for 1 minute. Add the onion, turmeric, and salt; sauté for 6 minutes, or until the onions are caramelized.

Add the bell pepper, garlic, sesame seeds, pepper flakes, and 1 tablespoon ginger; cook 1 minute. Add cauliflower and cover; reduce heat to medium-low and cook for 6 minutes.

Add black beans; heat for 1 minute.

Remove from heat. Add remaining 1 tablespoon ginger, jalapeño, and agave nectar. Garnish with cilantro.

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