Recipe from Winter 2018 issue of True Natural Health


1 can (about 430 gm) black beans, rinsed and drained

Or 1 cup black beans, soaked and cooked

1 large head cauliflower (3 rounded cups when ‘riced’)
2 Tbsp olive oil

3 cloves fresh garlic, minced

½ cup red onion, finely chopped

½ cup capsicum, diced

¼ tsp ground cayenne pepper, to taste

3 Tbsp pickled jalapeno slices, optional

Sea salt and black pepper, to taste

½ cup fresh parsley, diced, or coriander

Juice and zest of a lime


Rinse and drain black beans and place on paper towels to dry. If using dry beans, soak for at least 6 hours or overnight. Cook in plenty water for 45 minutes until soft.

Cut cauliflower into florets, pulse in food processor to make ‘rice’ and set aside.

Heat olive oil in pan over medium heat and add garlic to sauté until golden. Add onion, capsicum, cayenne pepper and continue sautéing until onion turns translucent. Pour cauliflower over vegetables, add salt and black pepper, then mix. Continue cooking approx. 5 – 7 minutes until cauliflower is soft but not mushy, stirring about half way through. Add black beans and cook additional 2 minutes (enough to warm and gently soften beans).

Add parsley, lime juice and zest, mix well and serve.