1 can (about 15.5 ounces) black beans (rinsed and drained)
1 large head cauliflower (3 rounded cups riced)
2 tablespoons olive oil
3 cloves fresh garlic (minced)
1/2 cup fresh sweet onion (finely chopped)
1/2 cup fresh red bell pepper (diced)
1/4 teaspoon ground cayenne pepper (more or less to taste)
3 tablespoons pickled jalapeno slices (finely chopped)
sea salt and black pepper (to taste)
1/2 cup fresh parsley diced (or cilantro)
1) Rinse and drain black beans. After removing excess water, place on paper towels or flat surface for remaining water to evaporate while preparing the vegetables.
2) Cut cauliflower into florets and remove the thick core. Pulse in small batches in food processor to make "rice". See picture in post for proper consistency. Empty into large bowl and repeat. If there are uncut pieces of the core, remove them and discard. A box grater can be used as an alternative to a food processor. You will need about 3 full rounded cups of cauliflower "rice". Set aside.
3) Begin warming olive oil in medium/large skillet over medium heat. Add garlic to olive oil and saute until golden. Add onion, bell pepper, cayenne pepper, salt and black pepper to garlic, stirring occasionally, and continue sautéing until onion begins to turn translucent. Add pickled jalapeno and stir. Pour cauliflower on top of vegetables, sprinkle well with salt and black pepper, then mix. Continue cooking approx. 5-7 minutes (until cauliflower is soft but not mushy) flipping and stirring about half way through. Add black beans and cook additional 2 minutes (enough to warm and gently soften beans). Add parsley, mix well and serve. Please add and serving 1/4 avocado with each serving.
For a milder preparation alternative I would suggest omitting the cayenne pepper, substituting cilantro for the parsley, and adding 2 teaspoons of fresh lime juice.
Recipe & Photo Credit: http://www.nutritionicity.com/recipes/black-beans-and-cauliflower-rice/