Roasted Cauliflower Burrito Recipes

ROASTED CAULIFLOWER BURRITO BOWLS

Roasted Cauliflower Burrito Bowls image

Nothing fancy to see here - just a healthy, delicious, vegan burrito bowl combo featuring spicy roasted cauliflower, pico de gallo, creamy refried black beans, rice, corn, avocado, and a good lime drench.

Provided by Lindsay

Categories Dinner

Time 50m

Number Of Ingredients 13

Ingredients

1 cup white or brown rice
1 head of cauliflower, chopped into florets
1 tablespoon olive oil
1 tablespoon taco seasoning, divided
1 14-ounce can of black beans, rinsed and drained
1/2 cup water
2 tomatoes, chopped
half of a small onion, chopped
juice of 2 limes + more wedges for serving
1/2 cup chopped fresh cilantro
2 ears of corn, kernels cut off the cob
1 avocado
your favorite hot sauce for topping

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!

Nutrition Facts : Calories 346 calories, Sugar 11.1 g, Sodium 742.2 mg, Fat 10.9 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 55.3 g, Fiber 14.7 g, Protein 13 g, Cholesterol 0 mg

ROASTED CAULIFLOWER

Roasted Cauliflower image

Provided by Marcela Valladolid

Categories side-dish

Time 1h5m

Yield About 4 cups

Number Of Ingredients 9

Ingredients

4 cups sliced cauliflower
3 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon crumbled dried Mexican oregano
2 tablespoons pickled peppers, such as pepperoncini, plus 2 tablespoons pickling juice
2 tablespoons grated Parmesan
1 tablespoon chopped pickled jalapenos
1 ounce toasted pine nuts
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 350 degrees F.
Combine the cauliflower and 2 tablespoons of the olive oil in a medium bowl. Heavily season with salt and pepper. Add the oregano and toss to combine. Spread the cauliflower evenly on a baking sheet. Bake until the cauliflower is caramelized and golden in color, about 40 minutes. Let cool.
In a small mixing bowl, mix the pepperoncini, pickling juice and remaining 1 tablespoon olive oil. Season with salt. Mix well until evenly incorporated.
Toss the pepperoncini mixture, Parmesan, jalapenos and pine nuts with the roasted cauliflower. Garnish with the parsley and serve.

CAULIFLOWER WALNUT BURRITOS RECIPE BY TASTY

Cauliflower Walnut Burritos Recipe by Tasty image

Here's what you need: cauliflower, walnuts, olive oil, medium yellow onion, garlic, chili powder, ground cumin, smoked paprika, low sodium soy sauce, low sodium vegetable broth, kosher salt, pepper, large flour tortillas, spanish rice, lettuce, tomato, shredded vegan cheddar cheese, guacamole

Provided by Rachel Gaewski

Categories Lunch

Yield 4 servings

Number Of Ingredients 18

Ingredients

½ head cauliflower, broken into florets
¾ cup walnuts
olive oil, to taste
½ medium yellow onion, diced
2 cloves garlic, minced
2 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
2 tablespoons low sodium soy sauce
¼ cup low sodium vegetable broth
kosher salt, to taste
pepper, to taste
4 large flour tortillas
2 cups spanish rice, cooked
lettuce, chopped, for serving
tomato, diced, for serving
shredded vegan cheddar cheese, for serving
guacamole, for serving

Steps:

Add the cauliflower florets and walnuts to a food processor and pulse until crumbly. Set aside.
Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the cauliflower mixture and cook for 4-5 minutes, until the cauliflower is semi-tender.
Add another drizzle of olive oil, the garlic, chili powder, cumin, paprika, and soy sauce and cook for 2-3 minutes more, until the spices are fragrant. Add the vegetable broth and cook for another 5-6 minutes, until the broth has evaporated and the cauliflower is tender. Season with salt and pepper to taste.
To assemble a burrito, add ¼ of the Spanish rice, ¼ of the cauliflower-walnut mixture, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
Enjoy!

Nutrition Facts : Calories 561 calories, Carbohydrate 67 grams, Fat 27 grams, Fiber 5 grams, Protein 12 grams, Sugar 5 grams

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