I’d been roasting, roasting and roasting cauliflower, it was time for a change. So I made this Spanish “rice” with black beans, and created a new favorite.

Spanish “Rice” with Black Beans

Serves 4

Olive oil

2 garlic cloves, minced

1 serrano chile, ribs and seeds removed, cut into a small dice

1 cup diced onion

2 teaspoons ground cumin

1 teaspoon ground coriander

1 head of  cauliflower, approximately 1 pound, stem, outer leaves and core removed, grated in a cheese grater or passed through the grating blade of a food processor

1 15-ounce can organic diced tomatoes (or use fire-roasted tomatoes)

1/2 cup homemade or good quality prepared chicken stock

1 15-ounce can organic black beans, rinsed and drained

Salt & pepper

1/2 cup cilantro leaves, roughly chopped

In a large skillet, heat olive oil and add garlic, chile and onion. Cook until softened, stirring occasionally. Add the cumin and coriander, cooking for 30 seconds to toast, then add the cauliflower, stirring to incorporate the ingredients. Season with salt and pepper, then cook for another minute. Add the tomatoes with juices, chicken stock and beans, then season again to taste. Cover with a slightly cracked lid and cook for about 2-4 minutes, until cauliflower is slightly tender. Fold in the cilantro and serve.