Lunches + Dinners

Cauliflower Burrito Bowls with Jalapeño Ranch

Name: Cauliflower Burrito Bowls with Jalapeño Ranch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium head cauliflower (cut into florets); 3 Tbsp. extra-virgin olive oil (divided); 1 1/2 Tbsp. taco seasoning (homemade or store-bought); 1 cup diced red onion; 2 tsp. adobo sauce (from a can of chipotle peppers) (or 1 tsp. chili powder); 1 tsp. granulated garlic; 1 tsp. ground cumin; 1 (15.5-oz.) can black beans, drained but not rinsed; 2 plum tomatoes, diced; 1 cup frozen fire-roasted corn, partially thawed; 2 Tbsp. chopped fresh cilantro; 1 Tbsp. fresh lime juice; 1 cup plain whole-milk Greek yogurt; 1/2 jalapeño (seeds and ribs removed); 1/4 cup extra-virgin olive oil; 1/4 cup packed fresh cilantro leaves; 2 Tbsp. fresh dill; Juice of 1 lemon; 1 tsp. granulated garlic; 1/2 tsp. onion powder; 1/2 tsp. kosher salt + 1/4 tsp. black pepper; tortillas or tortilla chips, chopped romaine lettuce, cotija cheese, and/or avocado.

4 servings

servings

15 minutes

active time

45 minutes

total time

Start Cooking

Ingredients

1 medium head cauliflower (cut into florets)

3 Tbsp. extra-virgin olive oil (divided)

1 1/2 Tbsp. taco seasoning (homemade or store-bought)

1 cup diced red onion

2 tsp. adobo sauce (from a can of chipotle peppers) (or 1 tsp. chili powder)

1 tsp. granulated garlic

1 tsp. ground cumin

1 (15.5-oz.) can black beans, drained but not rinsed

2 plum tomatoes, diced

1 cup frozen fire-roasted corn, partially thawed

2 Tbsp. chopped fresh cilantro

1 Tbsp. fresh lime juice

1 cup plain whole-milk Greek yogurt

1/2 jalapeño (seeds and ribs removed)

1/4 cup extra-virgin olive oil

1/4 cup packed fresh cilantro leaves

2 Tbsp. fresh dill

Juice of 1 lemon

1 tsp. granulated garlic

1/2 tsp. onion powder

1/2 tsp. kosher salt + 1/4 tsp. black pepper

tortillas or tortilla chips, chopped romaine lettuce, cotija cheese, and/or avocado.

Directions

Preheat oven to 425°F. In a large bowl, toss cauliflower with 2 Tbsp. of the oil and taco seasoning. (Note: most taco seasonings are salted, however if yours is not, add 1/2 tsp. kosher salt.)Arrange on a rimmed baking sheet, avoiding any overlap; bake for 30 to 35 minutes, tossing once halfway through, until tender and charred in some spots.

Meanwhile, heat remaining 1 Tbsp oil in a large skillet over medium heat. Add onion, cook until soft, about 3 to 5 minutes. Add adobo sauce, garlic, and cumin; cook 1 minute, stirring often. Add black beans, tomatoes, corn, and 1/2 tsp. kosher salt; simmer until mixture reduces, about 5 to 7 minutes. Stir in cilantro and lime juice.

Prepare Jalapeño Ranch by combining all dressing ingredients in a food processor; process until smooth.

Prepare bowls by dividing black bean mixture evenly into each of 4 bowls. Top evenly with cauliflower and additional toppings of choice. Drizzle Jalapeño Ranch dressing overtop.*Note: all of these components are also amazing as taco fillings! Just tuck inside a toasted tortilla and voila.