Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Chipotle-Roasted Cauliflower Fill 1 Created with Sketch.

with Black Bean Mash & Fresh Tomato Salsa

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 450 calories

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.

Get Cooking
fresh
ingredients
Chipotle-Roasted Cauliflower with Black Bean Mash & Fresh Tomato Salsa
Title
  • 1 15-Ounce Can Black Beans
  • 1 head Cauliflower
  • 3 oz Radishes
  • 4 oz Grape Or Cherry Tomatoes
  • 2 Scallions
  • 2 cloves Garlic
  • 4 oz Sweet Peppers
  • 1 Lemon
  • 1 Yellow Onion
  • 2 Tbsps Crème Fraîche
  • ½ cup Plain Nonfat Greek Yogurt
  • 2 tsps Chipotle Chile Paste
step-by-step
instructions
Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). 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. Place the cauliflower steaks on a sheet pan. 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 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 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 tomatoessliced radishessliced white bottoms of the scallions1 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. Serve the cooked beans topped with the roasted cauliflower 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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). 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. Place the cauliflower steaks on a sheet pan. 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 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 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 tomatoessliced radishessliced white bottoms of the scallions1 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. Serve the cooked beans topped with the roasted cauliflower and salsa (including any liquid). Drizzle with the lemon yogurt and garnish with the sliced green tops of the scallions. Enjoy!