Roasted Cauliflower Taco Bowls
Lia Soneson
Conquer the weeknight blues with colorful, roasted cauliflower bowls! Roasted cauliflower, fluffy rice, and hearty beans are topped with a tangy cilantro-lime dressing, and a mix of fresh veggies for a tasty, healthy meal that hits the spot!
Roasted Cauliflower Taco Bowls
Serves 4 - 6
Ingredients:
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon garlic salt
1/2 teaspoon Kosher salt
1 head cauliflower, choppedinto florets
1 red pepper, seeded and chopped
4 tablespoons olive oil, divided
1 red onion, halved (one half sliced on the bias,the other half coarsely chopped)
1 can (14 oz) black beans, rinsed and drained
2 cups jasmine rice
2 tablespoons butter
3 cups vegetable stock
Cilantro-Lime Dressing Ingredients:
2 tablespoons olive oil
1/2 cup sour cream
2 tablespoons mayonnaise
2 cloves garlic, minced
1 bunch cilantro, chopped
2 limes, zested and juiced
1/4 teaspoon Kosher salt
1/4 teaspoon paprika
Serve with:
Monterey Jack cheese, shredded
1 jalapeño, ribs and seeds removed, thinly sliced
2 ears corn, kernels cut from the cob
2 avocados, sliced
Hot sauce
Directions:
1. Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper.
2. In a small dish, combine the smoked paprika, cumin, cayenne pepper, chili powder, and garlic salt to make a homemade taco seasoning.
3. In a large mixing bowl, toss the prepped cauliflower, red pepper, and half of the red onion with 2 tablespoons olive oil and the seasoning mix. Toss until thevegetables are evenly coated.
4. Spread the ingredients in a single layer on the baking sheet, and bake for 25-30 minutes, or until browning has started. Toss halfway through for even roasting.
5. While the vegetables roast, prepare the black beans by coating the bottom of a saucepan with the remaining 2 tablespoons of olive oil. Add the remaining half of the chopped onion and sprinkle with the salt. Cook for 2-3 minutes, then add the drained and rinsed black beans. Cook on low for 10-15 minutes.
6. Meanwhile, make the rice. In a fine mesh strainer, rinse the rice until the milky water runs clear. Add the butter, vegetable stock, and rice to a lidded pot. Cover and bring the ingredients to a boil, stirring to ensure the rice does not clump. Cover and reduce the heat to low. Simmer for 15 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and fluff the rice with a fork.
7. Combine all of the cilantro lime dressing ingredients in a wide-mouthed jar and whisk until combined.
8. In a bowl, combine the rice, beans, and roasted vegetables with the cheese, jalapeño, corn, cilantro, and avocados. Top with the cilantro-lime dressing and adrizzle of hot sauce as desired.