Mexican Spiced Cauliflower With Charred Corn Black Bean Slaw Feta Recipes

MEXICAN SPICED CAULIFLOWER WITH CHARRED CORN & BLACK BEAN SLAW & FETA

Steps:

• Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Cut the kumara (unpeeled) into 1cm pieces. Place the cauliflower and kumara on an oven tray lined with baking paper. Add the Mexican Fiesta spice blend and a good drizzle of olive oil and toss to coat. Arrange in a single layer, then roast for 20-25 minutes or until tender. SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste!
• While the cauliflower and kumara are roasting, drain and rinse the black beans (see ingredients list). Zest the lime to get a pinch then slice into wedges. Slice the kernels off the corn cob. TIP: Do this in a large bowl to prevent the kernels from going everywhere!
• Heat a large frying pan over a high heat. Once hot, add the corn kernels and cook for 4-5 minutes, or until lightly browned. TIP: Cover the pan with a lid if the kernels are jumping out. Add the black beans and cook for 1-2 minutes, or until warmed through.
• In a large bowl, combine the slaw mix, cooked corn and black beans. Add a squeeze of lime. Drizzle with a little olive oil and season generously with salt and pepper. Toss to combine.
• In a small bowl, combine the lime zest, mayonnaise and water with a squeeze of lime juice. Season with salt and pepper.
• Divide the black bean slaw between bowls and drizzle with the lemon mayo. Top with the Mexican cauliflower and kumara, and crumble over the feta (see ingredients list). Serve with the remaining lime wedges.

MEXICAN CAULIFLOWER RICE

Steps:

• Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
• Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.

CAULIFLOWER TACOS WITH SPICY SRIRACHA BLACK BEANS

Steps:

• For the cauliflower: In a large skillet, heat the olive oil over medium-high heat. Add the cauliflower and cook until it begins to soften, 3 to 4 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring frequently. Stir in the salsa and 1/4 cup water. Bring to a simmer and reduce the heat to low. Cook until the liquid has been mostly absorbed by the cauliflower, about 5 minutes.
• For the black beans: In a small skillet, heat the olive oil over medium heat. Add the onions and saute until tender and translucent, 6 to 7 minutes. Add the black beans with their liquid and the sriracha. Bring to a simmer and reduce the heat to low. Simmer on low for about 10 minutes. Use a wooden spoon to gently mash the beans, leaving some texture.
• For the tacos: Build the tacos with the tortillas, black beans, cauliflower and desired toppings.