Ever since the kids returned to school at the end of August, live has been very hectic. One of the main reasons that I did not meet my goal of posting at least three times a week. However, the fact that I manage to post only once a week does not mean at all that I have not been cooking. Now way, boy oh boy have I been cooking! I have been trying new recipes, new combinations, new ingredients and almost all of them turned out pretty good. Like this Mexican spiced cauliflower with black beans from the oven. I had this cauliflower in my cellar which was done waiting, so I made up this dish.
I blanched the cauliflower for 5 minutes, rinsed a can of black beans (you can easily replace them for aduki beans, pinto beans, any kind of bean you like) placed them in a oven dish covered with baking paper. Chopped fine a red sweet pointed pepper, two jalapeño peppers, two cloves of black garlic and a spring onion. Mixed everything in the baking dish and added one and a half teaspoon of cumin powder, a teaspoon of coarse sea salt, lots of black pepper, olive oil and a teaspoon of chili flakes. On top of that I sprinkled some fresh coriander leaves.
Placed it in a pre-heated oven (180℃) for 30 minutes.
When the cauliflower is soft to your liking it is done.
I sliced up an avocado and cut a lime in half, so you can squeeze lime juice over everything to taste. It was lovely, spicy and very satisfying!