It’s official. Labor Day weekend has come and gone. And you know what that means. Two very sad realizations: 1. The majority of us have to go back to work today 🙁 and 2. Summer is almost over. Seriously, how is that possible? I swear these last three months have literally flown by. Now don’t get me wrong. I am beyond excited for the Fall season and all that comes with it (including all things pumpkin-flavored and squash-related), but I am not ready for (nor will I ever be) the Winter-time coldness. Cold weather and I do not get along. You would think that I would be used to it having grown up in the Midwest, but I don’t think that is something that will ever happen.
The majority of you probably are not loving this post so far. I cannot blame you. It has been kind of depressing. In order to avoid putting a damper on your Tuesday, I better make sure that I share a tasty recipe with you. A little word of warning for what is to come…another Mexican-inspired recipe and another recipe involving cauliflower “rice.” Apparently I am on a major kick with both of these!
*Adapted from Nicole’s recipe.
Servings: 2 large
1 small head cauliflower, chopped
water, for cooking
2 cloves garlic, minced
1/2 yellow onion, diced
1 red bell pepper, diced
1 bunch green onions, sliced (reserve 2 TB for topping)
1 cup black beans, cooked
4 TB sliced black olives
1 10 oz can green enchilada sauce
1/2 tsp chili powder
1/2 tsp cumin
black pepper, to taste
salsa verde or salsa, optional
vegan shredded “cheese,” optional
1. Rice cauliflower. In two batches, pulse cauliflower in food processor until it resembles the texture of rice. Place the cauliflower in a microwave-safe dish and heat for 4 minutes. Stir, and continue heating for another 3 minutes.
2. While the cauliflower is cooking, line a large skillet with a thin layer of water. Heat over medium-high heat until very hot. Once hot, turn the heat down to medium and add garlic, onion, peppers, and green onions to the skillet. Cook over medium heat for approximately 6 to 8 minutes, or until the vegetables have softened. Add additional water, as necessary.
3. Stir in the black beans and olives and cook for an additional 2 to 3 minutes, or until warm.
4. Lower the heat to medium-low. Stir in riced cauliflower, enchilada sauce, and seasonings. Heat for an additional 5 minutes, stirring occasionally.
5. Dish up your Enchilada Cauliflower “Rice” and top with salsa and/or vegan “cheese,” if desired. Top off the dish with the remaining green onions.
I hope that you all aren’t getting TOO sick of cauliflower “rice” recipes because, well, I seem to be a bit addicted and will likely continue cooking with it. I am sure that there will be more cauliflower “rice” recipes to come! But don’t worry, if cauliflower “rice” is not your thing, I promise to share plenty of other recipes that do not involve cauliflower ;).
Have a great Tuesday, everyone! I hope that your first day back to work after the long weekend isn’t too miserable! Just think, it is only a 4-day work week!