This recipe is a continuation to the Whole Roasted Cauliflower Adobo. I wanted to add something to that dish so that it would pretty much create a dinner in itself. You can serve on rice, millet, and add some kale or spinach for leafy greens. Top with toasted pumpkin seeds, and you have a meal that is complete, easy, and inexpensive.
- 1 large head cauliflower
- 1/2 cup olive oil
- 2 tablespoons sauce from a can of chipotle peppers in Adobo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 1 can red kidney beans, rinsed and drained
- 1/4 cup minced red onion
- Garnishes/accompaniments: fresh cilantro, lime quarters, toasted pumpkin seeds, millet, chopped kale or spinach
Preheat oven to 400°.
Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat in the Dutch oven and the lid can be closed tight. Place the cauliflower in the Dutch oven.
In a small bowl, mix together the 1/2 cup olive oil, Adobo sauce, garlic powder, onion powder, oregano, cumin, salt, and pepper. Spread the mixture over the cauliflower and rub, with your hands, until the sauce is in all nooks and crannies. Pour the vegetable broth at the bottom of the Dutch oven. Place the lid, pop in the oven for 45 minutes. Remove from the oven and add the beans and the minced onions on the sides of the cauliflower. Put back in the oven and cook, uncovered this time, for an additional 5-10 minutes. Remove from the oven and garnish with fresh cilantro. Bon appétit!