Red Meat Allergy Friendly Classic Cauliflower Burrito Bowls
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Learn more →Ingredients
4 servings
For the cauliflower
- 1 large head cauliflower, cut into bite-sized florets
- 3 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the cilantro-lime rice
- 1 ½ cups long-grain white rice
- 3 cups water
- ½ tsp salt
- 1 tbsp olive oil
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
For the black beans
- 1 can (15 oz) black beans, drained and rinsed
- ½ tsp ground cumin
- ¼ tsp chili powder
- ¼ tsp salt
- ¼ cup water
For the pico de gallo
- 3 medium roma tomatoes, diced
- ¼ cup white onion, finely diced
- 1 jalapeño, seeded and finely diced
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 2 ripe avocados, halved, pitted, and sliced
- ½ cup sour cream
- 1 cup shredded cheddar cheese
Can be omittedshredded cheddar cheese
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). On a large baking sheet, toss the cauliflower florets with 3 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Spread in a single layer with space between florets.
- 2
Roast the cauliflower for 25–30 minutes, flipping once halfway through, until the edges are deeply browned and the florets are tender when pierced with a fork.
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