Don't deny the power of the black bean. Almost all salads are improved by adding in some black beans. This cauliflower salad is no different. Enjoy! Ingredients: 2 tablespoons olive oil 1 teaspoon cumin 1 medium red onion, thinly sliced 1 teaspoon turmeric salt, to taste 1/2 red bell pepper, diced 2 cloves garlic, finely chopped 2 tablespoons sesame seeds 1-1/2 teaspoons red pepper flakes 2 tablespoons fresh ginger, grated, divided 1 head cauliflower, cut into bite-site pieces 1 (15-ounce) can cooked black beans, drained and rinsed 1 large jalapeño pepper, minced (omit the seeds if you don't like things too spicy) 1 tablespoon agave nectar 3 tablespoons chopped fresh cilantro or green onion Preparation: In a pan over medium heat, heat the olive oil and cumin together for 1 minute. Add the onion, turmeric, and salt; sauté for 6 minutes, or until the onions are caramelized. Add the bell pepper, garlic, sesame seeds, pepper flakes, and 1 tablespoon ginger; cook 1 minute. Add cauliflower and cover; reduce heat to medium-low and cook for 6 minutes. Add black beans; heat for 1 minute. Remove from heat. Add remaining 1 tablespoon ginger, jalapeño, and agave nectar. Garnish with cilantro. BM