Cauliflower Burrito Bowls Recipes

CAULIFLOWER RICE BURRITO BOWL

Steps:

• Add beans to a small saucepan over medium heat and season with spices to taste. Once bubbling, reduce heat to low and stir occasionally.
• Prepare cauliflower rice by following these instructions. Then heat a large rimmed skillet over medium heat.
• Once hot, add oil, garlic, onion, and a pinch each salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower 'rice' and stir to coat.
• Place the lid on to steam the rice for about 2-4 minutes or until almost tender like rice (al dente in texture), stirring occasionally. Chop up your bell pepper and onion at this time.
• Remove rice from heat and transfer to a large mixing bowl. Add lime juice, cumin, chili powder, salsa and fresh cilantro. Stir to combine and taste and adjust seasonings accordingly, adding salt, pepper, lime juice, salsa, or more spices as desired. Set aside.
• Heat the large skillet back over medium-high heat. Once hot, add oil, bell pepper and onion and a pinch of sea salt. Sauté, stirring frequently, until slightly softened and they take on a little color - about 4 minutes.
• To serve, divide rice, beans, and peppers between serving bowls. Enjoy as is or with corn tortillas, chips, salsa, lime juice, hot sauce, or guacamole (recipe in notes).
• Best when fresh, though leftovers keep for 2-3 days in the refrigerator.
• Serve with desired toppings (listed above) or as is. I recommend avocado, lime juice, hot sauce, and cilantro.
• Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree F (176 C) oven until warmed through - about 20 minutes. See notes for instructions on making ahead of time.

CAULIFLOWER "MEAT" BURRITO BOWL RECIPE BY TASTY

Steps:

• Cut the cauliflower in half and break it into small florets.
• Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
• Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
• Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
• Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
• Add the rice to a bowl and top with cauliflower "meat" and your favorite toppings. Serve with a lime wedge and garnish with cilantro.
• If you have leftovers, the cauliflower "meat" will keep refrigerated in an airtight container for about 2 days.
• Enjoy!

EASY, HEALTHY, CAULIFLOWER BURRITO BOWL

Steps:

• Heat oil in a heavy bottom pan over medium heat.
• Add onions, garlic and saute for about 4-5 minutes.
• Mix in the cauliflower florets and add the dry spice powders when they are half-cooked.
• Cover and cook on low flame till cauliflower is soft.
• Season with salt and garnish with coriander.
• Wash rice, drain the water and keep aside.
• Heat ghee in a pan over medium heat add cumin seeds, when it crackles, add rice. Stir till rice is well coated with ghee.
• Add water, salt and mix well. Cover and let it cook till water evaporates and rice is soft.
• In a pressure cooker add red beans, salt, pepper and cook till soft.
• In a bowl mix corn, lemon juice and salt.
• Cook the green peppers in a skillet over medium heat and season with salt and pepper.
• In a big bowl add rice, top with cauliflower mixture, red beans, bell peppers, sliced avocados and garnish with paneer.

ROASTED CAULIFLOWER BURRITO BOWLS

Steps:

• Rice: 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.
• Build a big bowl with rice, refried beans, corn, pico de gallo, avocado, and a lime wedge. Top the bowl with your roasted cauliflower and add your hot sauce if you want!

CAULIFLOWER RICE BURRITO BOWL

Steps:

• Place cauliflower in the bowl of a food processor. Pulse until cauliflower is very finely chopped and resembles quinoa. Heat a large cast iron skillet over high heat. Add 2 tablespoons olive oil, swirl to coat, and add cauliflower. Season with salt and pepper and cook, stirring only occasionally, until golden brown, about 5-6 minutes. Scrape into two serving bowls and top with lime zest. Return skillet to heat. Add 2 tablespoons olive oil. Add red pepper, onions, and jalapeno or serrano. Season with salt and pepper and cook until softened on medium-high heat, about 4 minutes. Add cumin seeds, toss to coat, and continue to cook until seeds are just toasted, about 30 seconds.
• Divide mixture between serving bowls. In a small bowl, combine beans, lime juice, and remaining 1 tablespoon olive oil. Season with salt and pepper and divide between serving bowls. Add avocado, herbs, yogurt or sour cream, and salsa to serving bowls, dividing evenly. Serve.

CAULIFLOWER BURRITO BOWLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the cauliflower florets with the chipotle paste, ground coriander, rapeseed oil and some seasoning on a baking tray. Roast for 15-20 mins, or until the cauliflower is lightly charred and tender throughout.
• Cook the rice following pack instructions. While the rice is still warm, toss it with the black beans to warm them through, then divide the mixture between two deep bowls. Mix the tomatoes, red onion, lime juice and fresh coriander together with a pinch of salt. Top the rice mixture with the roast cauliflower, tomato salsa and avocado slices, then sprinkle with chilli flakes, if you like, before serving.