CAULIFLOWER and BEANS recipe | EASY & HEALTHY Vegetarian and Vegan Meal Idea

This recipe for roasted cauliflower and beans is a Mexican-themed, gluten-free, high-protein meal prep and batch cooking-friendly dish. It's nutritious and packed with flavor and is perfect as a lunch or dinner. The roasted cauliflower and heavier beans combined make for a very satisfying and healthy meal that's gluten-free and vegan. Easy to make in bulk, this recipe is perfect for meal prep so you have a healthy option readily available. Whether you're looking for a protein-rich vegetarian main course or a speedy and tasty side dish, this roasted cauliflower and beans recipe is a winner!

INGREDIENTS:

1 Medium head of cauliflower chopped into florets and roughly chopped leaves
1 Tbsp Olive oil
1 Cup of chopped Red onions
3 Tbsp Chipotle paste
156 ml / 5.5 oz Can dice tomatoes
1 Tsp Mexican Oregano
Salt to taste
5.5 oz Can of black beans or cook beans

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Instructions:

Heat a 1 Tbsp of olive oil in a large pan(Oven safe) over a medium heat.Once hot, add the onion and a pinch of salt and fry for 5 minutes or until soft and translucent

Meanwhile preheat the oven to 160°c (fan assisted)/350°f/gas 4.

Add 3 Tbsp Chipotle paste to the pan with small pinch of salt and stir well. Fry for a minute or so, until the spices release their fragrance, then pour in the tinned tomatoes Swirl the empty tin with water and add that in too, and add 1 Tsp Mexican Oregano.Mix it very well. Stir in black beans and cauliflower. Season with a pinch of salt, give everything a good stir, then bring to a simmer.

Cook the dish in oven to 160°c / 350°f for about 30 min or until cauliflower tender all the way through

To serve, drizzle with the avocado cream, then finish with the pickled red onion and a good crack of black pepper. (optional)

TIPS :

👉 If you don't have a Dutch oven or oven-safe pan, you can cook the dish in a regular pan and then transfer it to a baking tray.

👉For meal prep, Store in airtight containers for easy meal prep, and it will stay fresh in the fridge for up to 4 days. Reheat and enjoy a high-protein meal throughout the week!

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