Crispy Cauliflower Taco Bowl 🌮

Name: Crispy Cauliflower Taco Bowl
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 medium head cauliflower; 1.5 cups cooked rice; 1 can black beans; 2 cups pico de gallo; 1/4 cup cilantro; 2 limes; 2 tbsp olive oil; 1.5 tsp chili powder; 1 tsp cumin; Avocado for serving

Roasted seasoned cauliflower with black beans, rice, pico de gallo, and lime crema alternative.

30 min · Beginner · 420 cal · 12g protein · $1.60/serving · Mexican

Vegan Budget-Friendly Quick & Easy

30minutes

4servings

420calories

12gprotein

$1.60per serving

Ingredients (serves 4)

1 medium head cauliflower
1.5 cups cooked rice
1 can black beans
2 cups pico de gallo
1/4 cup cilantro
2 limes
2 tbsp olive oil
1.5 tsp chili powder
1 tsp cumin
Avocado for serving

Missing something? Anychef rebuilds any recipe around what's actually in your kitchen.

Try Anychef

Instructions

1
Preheat oven to 425 F.
2
Cut cauliflower into 1-inch florets, toss with olive oil, chili powder, and cumin.
3
Spread on a baking sheet and roast for 20 minutes until edges are crispy and golden.
4
Warm black beans gently in a small pot with a pinch of salt and cumin.
5
Warm rice, if needed.
6
Divide rice among four bowls, top with roasted cauliflower, warmed beans, and pico de gallo.
7
Drizzle with fresh lime juice, add avocado slices, garnish with cilantro.