Pan Seared Cauliflower with Mint Chimichurri, Northern Bean Puree, and Basmati Rice

If you're still sleeping on cauliflower, then this recipe will be the bucket of ice to wake you up.

SPECIAL EQUIPMENT:

• Blender with a single serve blender cup

• Electric pressure cooker (I use the Crockpot brand) or electric rice cooker

INGREDIENTS:

For the chimichurri

• half a bunch of cilantro, roughly chopped

• half a bunch of Italian flat leaf parsley, roughly chopped

• 12 leaves of mint, torn in pieces

• 1/4 tsp red pepper flakes

• pinch of cumin

• 3 cloves of garlic, minced

• salt and pepper to taste

• 1/4 c to 1/3 c extra virgin olive oil

• 2 tbsp red wine vinegar or apple cider vinegar

• (optional) a juice from 1/4th of an orange

For the basmati rice

• 1 c basmati rice, twice rinsed

• 1/2 tsp salt

• 1 c water

For the cauliflower

• 1/2 head of cauliflower, chopped in florets

• olive oil

• salt and pepper to taste

• 1/4 c water

For the bean puree

• 1 14.5 oz can of great northern beans, 50% drained

• 1 garlic clove

• 1 tbsp olive oil

• 1/4 tsp smoked paprika

• salt and pepper to taste

• 1/4 tsp onion powder

Combine ingredients for chimichurri together in a single bowl. Adjust salt, pepper, vinegar, and oil for taste. Set aside in the fridge to let the flavors come together.

Add rinsed rice, salt, and water to the pressure cooker. Cook on high pressure for 7 minutes with 5 minutes nature pressure release.

Heat a sauté pan over medium heat. Add oil. Place florets on the pan with the flattest side of the floret down. Sprinkle with salt and pepper. Let cook undisturbed until they have developed color about 2-5 min. Flip over on their side and continue about 2 minutes more. Sprinkle the other side with salt and pepper. Pour a water into pan and cover immediately. Reduce heat to low. Let steam while covered for about 3-5 minutes.

While the cauliflower steams, start the beans. Combine all ingredients into the blender and blend until smooth. The heat from the blender should warm the beans (see tips below).

Remove lid from the cauliflower. Set cauliflower aside. Repeat process with any remaining cauliflower you intend to cook.

Serve and enjoy xoxo.

Prep time = 10 min | Cook time = about 10 minutes   | Serves 4 as a side dish or 2 as a main dish.

Jessie's tips:

1. I use the Ninja BL770 Mega Kitchen System which comes with single serve blender cups. When I use them for pureeing things, the heat from the blending is enough to warm the food. If that is not the case for you, you can heat the beans in the microwave until warm, then proceed with the steps.

2. You can eat this as a side dish, which is usually how we eat it, but it can also be great to accompany some roasted chicken or a steak. Need more veggies? Try a side of roasted green beans or mixing some frozen peas into the rice after it finishes cooking.

3. You can do the same method with a cauliflower steak. The only suggested thing I would add is that you can get a burger press or a flat lid to a smaller pan to press down on your center cut cauliflower. This will ensure that more of the surface area is in contact with the heat so there's more browning all around and not just on the edges.