Chipotle-Roasted Cauliflower with Black Bean Mash & Fresh Tomato Salsa
Carb Conscious

Chipotle-Roasted Cauliflower

with Black Bean Mash & Fresh Tomato Salsa

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This veggie-packed dish features hearty cauliflower steaks (roasted in a coating of spicy chipotle paste) served over an irresistibly creamy layer of mashed black beans studded with sweet peppers, onion, and garlic. It’s all topped with a vibrant salsa of juicy tomatoes and crisp radishes, plus a drizzle of tangy lemon yogurt.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Chipotle-Roasted Cauliflower with Black Bean Mash & Fresh Tomato Salsa
Title
time-saving
tips & techniques
Black Beans
Cauliflower
Radish
How To: Quickly Halve Cherry Tomatoes
Cherry Tomatoes
Scallions
How To: Peel Garlic
Garlic
Sweet Pepper
How To: Quarter and Deseed a Lemon
Lemon
Yellow Onion
Crème Fraîche
Greek Yogurt
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the cauliflower or romanesco:
1 Prepare & roast the cauliflower or romanesco:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. In a small bowl, combine 1 teaspoon of olive oil, 1 teaspoon of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Remove the leaves of the cauliflower or romanesco; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on a sheet pan. Using a spoon, evenly top with the chile paste mixture; season with salt and pepper. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the cauliflower or romanesco roasts, peel and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Drain and rinse the beans. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter and deseed the lemon.

Cook the beans:
3 Cook the beans:

While the cauliflower or romanesco continues to roast, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the beans and 1/2 cup of water. Cook, stirring occasionally and mashing the beans with the back of a spoon, 6 to 8 minutes, or until thickened and the beans have slightly broken down. Turn off the heat; stir in the crème fraîche. Taste, then season with salt and pepper if desired.

Make the salsa:
4 Make the salsa:

While the beans cook, in a bowl, combine the halved tomatoes, sliced radishes and white bottoms of the scallions, 1 teaspoon of olive oil, and the juice of 2 lemon wedges. Season with salt and pepper.

Make the lemon yogurt & serve your dish:
5 Make the lemon yogurt & serve your dish:

While the beans continue to cook, in a bowl, combine the yogurt and the juice of the remaining lemon wedges; taste, then season with salt and pepper if desired. Serve the cooked beans topped with the roasted cauliflower or romanesco and salsa (including any liquid). Drizzle with the lemon yogurt and garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Get Plans

Chipotle-Roasted Cauliflower

Prepare & roast the cauliflower or romanesco:
1 Prepare & roast the cauliflower or romanesco:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. In a small bowl, combine 1 teaspoon of olive oil, 1 teaspoon of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Remove the leaves of the cauliflower or romanesco; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on a sheet pan. Using a spoon, evenly top with the chile paste mixture; season with salt and pepper. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the cauliflower or romanesco roasts, peel and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Drain and rinse the beans. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter and deseed the lemon.

Prepare the remaining ingredients:
Cook the beans:
3 Cook the beans:

While the cauliflower or romanesco continues to roast, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the beans and 1/2 cup of water. Cook, stirring occasionally and mashing the beans with the back of a spoon, 6 to 8 minutes, or until thickened and the beans have slightly broken down. Turn off the heat; stir in the crème fraîche. Taste, then season with salt and pepper if desired.

4 Make the salsa:

While the beans cook, in a bowl, combine the halved tomatoes, sliced radishes and white bottoms of the scallions, 1 teaspoon of olive oil, and the juice of 2 lemon wedges. Season with salt and pepper.

Make the salsa:
Make the lemon yogurt & serve your dish:
5 Make the lemon yogurt & serve your dish:

While the beans continue to cook, in a bowl, combine the yogurt and the juice of the remaining lemon wedges; taste, then season with salt and pepper if desired. Serve the cooked beans topped with the roasted cauliflower or romanesco and salsa (including any liquid). Drizzle with the lemon yogurt and garnish with the sliced green tops of the scallions. Enjoy! 

Browse Steps
1 of 5