I’m not generally big on food trends. They’re sort of the equivalent of one long chain letter among chefs. But loving rice as I do, I make an exception for cauliflower rice; it would be a shame if a dish like rice and beans couldn’t be enjoyed by everyone (including those sensitive to rice). Cauliflower is an excellent stand-in for my favorite grain and, paired with beans, serves as a health-conscious take on a dish beloved by so many cultures.
This recipe was excerpted from ‘Homage’ by Chris Scott. Buy the full book on Amazon.
Recipe information
Yield
Serves 4
Ingredients
1
2
¼
½
4
1
3
1
1
1
Need to make a substitution?
Preparation
Step 1
Trim the leaves off the cauliflower and shred the florets and stems on a box grater. You can use a food processor if you intend to cook the cauliflower right away, but if you let it sit too long, it will get gray and watery.
Step 2
Heat a cast-iron pan over high heat and add the butter and oil. When sizzling, add the cauliflower, onion, and garlic, and stir frequently until translucent, about 4 minutes.
Step 3
Add the kale, Cajun seasoning, sugar, and liquid smoke and continue to cook, stirring frequently, until the kale begins to wilt, about 5 minutes. Add the beans and stir until everything is hot. Season with salt and serve immediately.
