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Cooking 101
We love this hearty dinner that’s packed with fiber, nutrients, and so much flavor. Roasting the cauliflower is a great substitute for croutons, adding a crunch and a toasty flavor to a humble bean stew. Golden Tahini adds brightness and elevates the flavors of earthy black beans and kale. This super affordable, healthy, and colorful vegan meal is one that all ages will love.
Chef Tip: Give the cauliflower plenty of space on the baking sheet so the edges of the florets get nice and crisp.
1 large cauliflower, cut into bite-sized florets
Olive oil
Salt
1 medium onion, sliced
1 (15 oz.) can of black beans
2 cups vegetable stock
½ bunch of kale leaves only, chopped
Preheat your oven to 450°F
In a large bowl, toss the cauliflower florets with ½ a pouch of the Turmeric Tahini, a glug of olive oil, and a pinch of salt. Spread the florets on a parchment-lined baking sheet and roast for about 15 minutes
While the cauliflower is cooking, in a shallow braiser or high-sided skillet, add a glug of oil and then the onions, and sauté over medium heat until they are tender. Add the beans. Give them a quick stir and then add the vegetable broth and the kale
Add salt to taste and simmer the beans for about 5 minutes until the kale has wilted
Ladle the bean stew into a bowl and top It with the roasted cauliflower. Serve immediately
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.
A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.
So many of our recipes call for this technique, which is a basic term for dry cooking in hot air. This is typically done in an oven at a high temperature, and allows for edges to become golden or browned and crispy. You’ll see us roasting everything from chickpeas to potatoes and other veggies, as well as proteins like chicken and fish.
Simmering is the process of cooking in liquid that is just below the boiling point, often at a medium to low heat. For a simmer, the liquid should be just lightly bubbling around the edges.
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