I’m not generally big on food trends. They’re sort of the equivalent of one long chain letter among chefs. But loving rice as I do, I make an exception for cauliflower rice; it would be a shame if a dish like rice and beans couldn’t be enjoyed by everyone (including those sensitive to rice). Cauliflower is an excellent stand-in for my favorite grain and, paired with beans, serves as a health-conscious take on a dish beloved by so many cultures.

　　This recipe was excerpted from ‘Homage’ by Chris Scott. Buy the full book on Amazon.

　　

Ingredients

Serves 4

　　1 large head cauliflower

　　2 Tbsp. butter

　　¼ cup (60 ml) blended oil (half vegetable or canola oil, and half olive oil)

　　½ onion, finely diced

　　4 garlic cloves, minced

　　1 bunch lacinato kale, stemmed and cut into ribbons

　　3 Tbsp Cajun or blackening seasoning

　　1 Tbsp. sugar

　　1 tsp. liquid smoke

　　1 cup (160 g) canned pinto beans, rinsed and drained

　　Kosher salt

　　

Step 1

Trim the leaves off the cauliflower and shred the florets and stems on a box grater. You can use a food processor if you intend to cook the cauliflower right away, but if you let it sit too long, it will get gray and watery.

　　

Step 2

Heat a cast-iron pan over high heat and add the butter and oil. When sizzling, add the cauliflower, onion, and garlic, and stir frequently until translucent, about 4 minutes.

　　

Step 3

Add the kale, Cajun seasoning, sugar, and liquid smoke and continue to cook, stirring frequently, until the kale begins to wilt, about 5 minutes. Add the beans and stir until everything is hot. Season with salt and serve immediately.

　　Reprinted from Homage by Chris Scott with Sarah Zorn, with permission from Chronicle Books, 2022. Photographs © Brittany Conerly. Buy the book from Amazon or Chronicle.