Cauliflower and Pinto Bean Saute
with cheesy grits
For a vegetarian twist on classic shrimp and grits, we saute cauliflower and pinto beans in a blend of spices. The finished dish, served over cheesy grits, has layers of texture and flavor.
Smarts: The grits in this recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Smarts: The grits in this recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
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Ingredients
Cauliflower and Pinto Bean Saute:
- Cauliflower - 1 lb , florets
- Garlic - 2 cloves , chopped
- Green onions - 2 stalks , chopped, green and white parts separate
- Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Water - 1 Tbsp
- Baby spinach - 5 oz
- Paprika, smoked - 1 tsp
- Cumin, ground - 1/2 tsp
- Salt - 1/2 tsp
- Lemon juice - 2 tsp
- Pepitas - 1/4 cup
Cheesy Grits:
- Water - 3 cups
- Milk, any type - 1 cup
- Grits or polenta - 1 cup (look for a more fine ground for quicker cooking)
- Salt - 1/4 tsp
- Butter - 3 Tbsp
- Cheese, shredded Mexican blend - 2 oz
Prep
- Cauliflower / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Green onions - Chop green onions, keeping green and white parts separate.
- Beans - Drain and rinse.
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Make
- Combine water (portion for grits) and milk in a saucepan. Bring it to a boil over medium heat (watch the pan and adjust the heat because boiled milk will quickly spill over). Add in grits / polenta with salt (portion for grits). Lower heat and simmer 20 to 30 minutes until liquid is all absorbed, stirring occasionally.
- While grits are cooking, heat a large saute pan or skillet with oil over medium heat. Add cauliflower and cook until golden brown, turning to cook on all sides, 4 to 5 minutes total. Add water (portion for saute; be careful - it will steam) and cover with a lid. Steam cauliflower, covered, until tender, ~3 minutes.
- Remove the lid and stir in baby spinach, white parts of green onions, garlic, paprika, cumin, and salt (portion for saute). Saute until spinach is wilted, 4 to 5 minutes (you can put the lid back on to help speed this along).
- Stir in beans and lemon juice. Taste and season with some salt and pepper, if needed.
- When grits are finished cooking, whisk in butter and cheese. Taste and season with some more salt, if needed.
- Serve cauliflower, greens, and beans over grits. Top with green parts of green onions and pepitas. Enjoy!
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