I am on a vegetarian kick the past two weeks, so here is yet another veggie recipe… Creamy Cajun Beans and Cauliflower over Quinoa…YUM! While I am not strictly vegetarian, I keep creating these veggie-only recipes because I feel so good. I don’t feel as heavy or tired; I have more energy. I needed to take time to detox my body from the high sugar and high calorie and just-plain heavy meals that I had been eating and these vegetarian meals did the trick!
I have to say, this Creamy Cajun Beans and Cauliflower recipe is definitely my favorite of the vegetarian dinners that I have made over the past weeks. Did I mention that this is creamy? I mean, really, its creamy goodness!
I love spice and this Creamy Cajun Beans and Cauliflower over Quinoa recipe is great because you can spice-it up or down as much as you want! When you are trying to watch your calorie intake and increase the amount of water that you drink, adding spice to any recipe helps. The spicier the dish, the more thirsty you get, the more water you drink, the fuller you feel, the less food you stuff in your mouth 🙂 At least, that’s how it goes for me. The recipe gives you the ingredients and portions for making your own cajun spice, but if you a premixed cajun spine that you love, go ahead and use that instead.
Aside from the spicy benefits, the cajun flavors and healthy garbanzo beans, black beans, cauliflower, and mushrooms make this a hearty, creamy, and delicious dish. The creaminess comes from creating a roux and then using low fat milk and broth, no fattening/high-calorie heavy cream here!
Serve this over Quinoa for even more protein and a glorious combination that you will fall in love with!
Creamy Cajun Beans and Cauliflower over Quinoa
I love spice and this Creamy Cajun Beans and Cauliflower over Quinoa are great because you can spice-it up or down as much as you want! The cajun flavors and healthy garbanzo beans, black beans, cauliflower, and mushrooms make this a hearty, creamy, and delicious dish. The creaminess comes from creating a roux and then using low fat milk and broth, no fattening/high-calorie heavy cream here! Serve this over our star supergrain, Quinoa and you will fall in love!
- 1 cup sliced mushrooms
- 2 scallions
- 1/4 Head Cauliflower
- 1/2 cup milk
- 1 cup Vegetable Broth
- 1/2 can Garbanzo beans 15oz can
- 1/2 can Black beans 15oz can
- 1 cup Quinoa
- 3 Tbls All Purpose Flour
- Coconut or Extra Virgin Olive Oil
- 1/2 tsp Chili powder
- 1/4 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp cayene or to taste
- 1/2 tsp salt
- 1/2 tsp ground pepper
Rinse 1 cup of uncooked quinoa in a strainer with warm water.
Add to sauce pot with 2 cups water and a pinch of salt. Bring to a boil, stir, then reduce to a light simmer. Cover and simmer for 20 minutes. After 20 minutes, turn off heat, but keep covered until ready to serve.
Make Cajun Seasoning
Of course, you can use a Cajun Seasoning Mix if you have one that you love. But if not, then in a small bowl, mix all of the Cajun seasoning ingredients. Set aside for later.
Make Creamy Cajun Beans and Cauliflower
Break apart about 2 cups of cauliflower florets into bite-size pieces. Slice the scallions. Slice the mushrooms. Drain and rinse the garbanzo beans and black beans.
To a preheated pan on high heat, add a tsp coconut oil, mushrooms, cauliflower, and scallions (save some of the greens for garnish). Turn heat down to medium and saute the vegetables for 4-5 minutes until seared and starting to soften.
Add the garbanzo and black beans, as well as a tablespoon of the cajun seasoning. Stir and cook for another 2 minutes. Sprinkle 2 Tbls of all purpose flour over the cauliflower and mushrooms in the pan and stir to combine.
Add 1/2 cup low-fat milk and stir. Then add the brother and stir. Cook on medium-low until sauce has thickened.
Taste for seasoning and add more cajun seasoning as needed.
Loosen the quinoa with a fork and then place some on each plate. Top with the Creamy Cajun Beans and Cauliflower. Garnish with scallions.