Last night was a night that was not prepared–and we had too many little containers of food left over from other recipes. So I decided to use up all the left over food and this recipe turned out delicious! Score!
1 cup chopped cauliflower, uncooked
1/4 cups low-sodium chicken broth
1/2 tablespoon olive oil
1/2 onion, diced
2 cloves garlic, minced
2 stalks celery, finely diced
1 large carrot, finely diced
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
1/2 teaspoon ground pepper
1/2 cup low-sodium black beans, drained and rinsed
2 teaspoons finely chopped parsley leaves
Place cauliflower and chicken broth in a sauce pan and bring to a boil.
Reduce heat and cook cauliflower until tender.
Than, add onions and cook until onions are soft and translucent, about 5 minutes.
Add garlic, oregano, celery, carrot, cumin, ground pepper and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes.
Stir in black beans and cook until just warmed through, about 1-2 minutes.
Place chopped parsley leaves on top as a garnish.