Ingredients
Method
- Cook the rice according to package directions.
- Heat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and half of the taco seasoning. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing halfway through to prevent burning.
- Combine the black beans, water, and remaining taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon until the mixture starts to get creamy. It should continue to thicken as it stays over medium low heat.
- Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.
- Assemble your burrito bowls with rice, roasted cauliflower, creamy black beans, and fresh pico de gallo. Serve with extra lime wedges if desired.
Notes
- Don't overcrowd the baking sheet when roasting the cauliflower; this ensures even caramelization instead of steaming. Use two sheets if needed.
- For extra depth, use fire-roasted tomatoes in your pico de gallo.
- If the black bean mixture gets too thick, add a tablespoon or two of water or vegetable broth until it reaches your desired consistency.
- Leftover cauliflower burrito bowls can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For extra depth, use fire-roasted tomatoes in your pico de gallo.
- If the black bean mixture gets too thick, add a tablespoon or two of water or vegetable broth until it reaches your desired consistency.
- Leftover cauliflower burrito bowls can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.