Black Beans and Brown Rice with Cauliflower

5 from 1 reviews

Black Beans and Brown Rice Recipe made simple and healthy with cauliflower, olives and Parmesan cheese on a stovetop in 30 minutes.

  • Author:
  • Prep Time: 7 minutes
  • Cook Time: 13 minutes
  • Total Time: 20 minutes
  • Yield: 8-10 servings 1x


  • 1 cup brown rice
  • 2 lbs cauliflower, cut into small pieces
  • 2 cups Kalamata olives, pitted & cut in halves
  • 15 oz can black beans, drained & rinsed
  • 3 large garlic cloves, minced
  • 3 tsp cumin, divided
  • 1 tsp salt
  • Ground black pepper, to taste
  • 1 bunch of cilantro, finely chopped
  • Avocado oil
  • 2 limes, juice of
  • 1/2 cup Parmesan cheese, grated


  1. Cook rice as per package instructions.
  2. In the meanwhile, chop cauliflower and olives. Preheat large heavy bottom pot or a dutch oven on medium-high heat and add a bit of avocado oil. Divide cauliflower into 2 batches and cook each batch the following way: add cauliflower, cook for 5 minutes or until a bit roasted, stirring occasionally. Add 1 tsp cumin and 1/2 amount of garlic, cook for another minute, stirring frequently. Transfer to a bowl and cook remaining half of cauliflower the same way.
  3. To the same pot with all cauliflower and on medium heat, add black beans, olives, remaining 1 tsp cumin, salt, pepper, cilantro, lime juice and fluffed with a fork rice. Stir gently. Add Parmesan and stir until warmed through and cheese has melted, about another minute. Remove from heat and serve warm, with meat on a side or tomato and red onion salad (like me) for a veggie loaded filling meal.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in a fridge overnight. Reheat in a microwave, or on a stovetop: add a splash of water, cover and warm up on low until warmed through, stirring occasionally.

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