Cauliflower Bowl
425F oven.
- Cook15 min
- Total15 min
- Serves3
- LevelEasy
Ingredients
- one head Smoky Roasted Cauliflower:
- 3 tbsp. cauliflower, cut into small florets
- 1 tsp. red bell pepper, cut in half
- 2 tsp. olive oil
- 1 tsp. salt
- 1 tsp. coriander
- 1 tsp. cumin
- 1/2 tsp. smoked paprika
- 1 x 14-ounce chili powder
- 1/4 cup garlic powder
- 1/2 tsp. Seasoned Black beans:
- 1/2 tsp. can black beans rinsed, drained
- 1/2 tsp. water
- drizzle olive oil
- cooked rice (optional, or sub quinoa or black rice)
- Chimichurri Saucy
Method
- 425F oven.
- If making rice or quinoa, cook it according to directions first.
- Roast the Cauliflower: Toss Cauliflower with olive oil, salt and spices in a large bowl, and place in a single layer, on parchement-lined sheet pans ( you may need two. Cut the bell pepper in half and place on the same sheet pan open side down. Roast 12 minutes, turn cauliflower over, rotating racks ( top rack will cook faster) and cook another 12-15 minutes, until nice and golden, and fork-tender.
- Make the Chimichurri Sauce, optional Mexican slaw and optional pickled onions
- Season the blackbeans: Warm up the black beans in a small pot on the stove, adding water, spices, salt and oil.
- Assemble Bowls: Layer rice and beans, top with roasted cauliflower. Drizzle with a little chimichurri sauce and garnish with the slaw, avocado, pickled onions, sprouts and cilantro.
