Easy Healthy Cauliflower Burrito Bowl Recipes

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!

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.

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!