Tri Color-cauliflower Recipe

Rinse and cook rice

Rinse rice under cold water until water runs clear. In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add the drained rice and toast, stirring, for 1 minute. Add 2.75 cups water and 1 tsp salt, bring to a boil, then reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Finish with cilantro

Meanwhile, in a blender or food processor combine 1 cup packed fresh cilantro, 2 tbsp lime juice and 1 garlic clove. Pulse with 2-3 tbsp of the cooled cooked rice or 2 tbsp water to help blend into a smooth, bright green paste. Fluff the cooked rice with a fork, then gently fold in the cilantro-lime purée until evenly colored. Keep warm.

Heat 1 tbsp olive oil in a small skillet over medium heat. Add 1/2 finely chopped yellow onion and cook 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add drained and rinsed 15 oz black beans, 1/4 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp black pepper and 1/2 tsp salt. Stir to combine, then add 1/4 cup vegetable broth or water to loosen. Simmer gently 6–8 minutes, mashing a few beans against the side of the pan with a spoon to thicken slightly. Taste and adjust seasoning. Finish with a squeeze of lime if desired and keep warm.

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss 1.5 lbs cauliflower florets with 2 tbsp olive oil, 1/2 tsp ground coriander, 1/2 tsp garlic powder, 3/4 tsp salt and 1/4 tsp black pepper until well coated and evenly seasoned.

Spread cauliflower in a single layer and roast 20–25 minutes, turning once halfway through, until edges are browned and tender. Remove from oven and keep warm or hold at room temperature while finishing sauces.

Remove stems and seeds from 4 dried guajillo chilies. Place chilies in a bowl and pour 1 cup hot water over them. Let soak 15 minutes until softened.

While chilies soak, char 1/4 white onion and 1 garlic clove and 1 halved tomato in a dry skillet or under broiler until lightly blackened on the surface (about 3–5 minutes). Let cool slightly.

In a blender, combine soaked guajillos (drain but reserve soaking liquid), charred onion, garlic, tomato, 1 tsp olive oil, 3/4 tsp salt and 1/4 tsp ground cumin. Add up to 1/2 cup vegetable broth or reserved soaking liquid to reach a smooth, pourable consistency. Blend until smooth, then taste and adjust salt. If too acidic, add a pinch of sugar. Warm briefly in a small saucepan over low heat before serving.

Remove stems from 6 dried arbol or morita chilies. In a small skillet over medium heat, toast 6 chilies briefly, turning, until fragrant (about 30–60 seconds each side). Be careful not to burn. Remove and let cool slightly, then break into pieces.

In the same skillet, lower heat to medium-low and add 1/4 cup peanuts (or pumpkin seeds) and 1 tbsp sesame seeds. Toast, stirring, until golden, 2–3 minutes. Remove and set aside with the chilies.

Add 1/2 cup olive oil to the skillet and warm over low heat with 1 garlic clove smashed. Add the toasted chilies and nuts back to the pan and cook gently 1–2 minutes to infuse oil. Remove from heat and let cool slightly, then transfer mixture to a small food processor or blender with 1/2 tsp salt and 1/4 tsp smoked paprika if using. Pulse to a coarse paste — some texture is traditional. If too dry, add a tablespoon more oil. Taste and adjust salt. Let sit at room temperature; salsa macha improves after 30 minutes.

To assemble plates for 4 servings: divide cilantro rice among plates (about 3/4 cup per serving). Spoon 1/3 of the black beans beside the rice (about 1/3 cup). Arrange roasted tri-color cauliflower (about 3–4 oz per person) next to rice and beans.

Drizzle warmed guajillo sauce over the cauliflower (about 2 tbsp per serving) and spoon a little salsa macha on the beans or alongside for heat (about 1 tsp–1 tbsp per serving, to taste). Garnish with fresh cilantro leaves and serve with lime wedges. Adjust coarse salt as needed.