Since I’m home (unusual, since I work on Mondays) today, I thought I’d embrace the domesticity. Make some food. Blog. Do some laundry. Go for a long walk. Here’s a recipe for you:
Black Bean and Cauliflower Soup
1 large onion
2-3 cloves garlic
1 small head cauliflower, grated
1 1/2 cups cooked black beans
1/2 cup green chile
1 cup leftover brown rice/millet/quinoa/whatever grain you have cooked in the fridge (Optional)
salt/pepper/other seasonings to taste
Cook onion and garlic in a teeny amount of oil in the pot you’ll be using to make the soup. When they’re almost done, add 2 cups of water to the pan. Drop in the cauliflower, and cook until tender. Add black beans, green chile, and rice, if using. Heat, serve. Optional: Puree if you want.
I like this recipe for using cauliflower when we get it from our CSA, as I’m not a fan of it on its own. Too often we try to mask cauliflower in cheese, and that’s just not healthy. The rice I only use if we have some in the fridge (and we often do, leaving it there for way too long.) This soup is spicy if you use green chile. Patrick was skeptical but deemed it good enough to put in regular rotation. It’s a good base for the leftovers you need to move.