{"id":2621,"date":"2025-12-17T20:30:09","date_gmt":"2025-12-17T20:30:09","guid":{"rendered":"http:\/\/jessical12.sg-host.com\/?p=2621"},"modified":"2025-12-17T20:30:09","modified_gmt":"2025-12-17T20:30:09","slug":"cauliflower-burrito-bowl","status":"publish","type":"post","link":"https:\/\/www.beyondafoodie.com\/?p=2621","title":{"rendered":"Cauliflower Burrito Bowl"},"content":{"rendered":"

Cauliflower is one of the most approachable, vegetables on the shelf and in most cases the plate. Broccoli\u2019s first cousin may not contain the same flavors but has robust features of its own that make it worthy of center stage in a meal for vegans and meat-eaters alike. cauliflower has a  great texture that holds up to almost any cooking method; boiling, roasting, sauteing, deep-frying just name a few! so when I thought of what vegetable to use for this dish this beauty was a no-brainer.<\/p>\n

Cauliflower\u2019s mild taste absorbs southwest flavors of taco seasoning very well. In fact, you\u2019ll find that the methods cooking for this dish almost mirror that of a dish with meat! You\u2019ll build upon flavors in the bowl that in the end, you still get a bold bite with plenty of texture from the black beans, crispy onions, pepitas and guacamole (optional)   the idea isn\u2019t to fool someone who\u2019s team-beef\/chicken only. But to create a \u201ccommon-ground (or bowl, get it?)\u201d for both sides. I encourage you to experiment with cauliflower in other tex-mex recipes see: loaded vegan tostadas recipe <\/a>or in pasta, rice dishes, sheet tray meals and more.<\/p>\n

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Cauliflower Burrito Bowls<\/h2>\n

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Taco Seasoning<\/h4>\n
    \n
  • 1 tsp cumin<\/li>\n
  • 1 tsp coriander<\/li>\n
  • 1 tsp paprika<\/li>\n
  • 1 tsp smoked paprika<\/li>\n
  • 1 tsp chilli powder<\/li>\n
  • 1 tbsp garlic powder<\/li>\n<\/ul>\n

    Cauliflower Taco Filling<\/h4>\n
      \n
    • 1 head cauliflower (cut into florets)<\/li>\n
    • 1 small onion (diced)<\/li>\n
    • 1 clove garlic (minced)<\/li>\n
    • \u2153 cup water or vegetable stock<\/li>\n
    • 1 tbsp taco seasoning<\/li>\n
    • tt salt and pepper <\/li>\n<\/ul>\n

      Black Beans<\/h4>\n
        \n
      • 2 14oz cans black beans (rinsed and drained)<\/li>\n
      • 2 cloves garlic (crushed)<\/li>\n
      • \u00bd cup red onion (diced)<\/li>\n
      • \u00bc cup red bell pepper (diced)<\/li>\n
      • \u00bc cup celery (diced)<\/li>\n
      • \u00bd tsp cumin<\/li>\n
      • 1 tbsp cilantro (chopped)<\/li>\n
      • 1 bay leaf<\/li>\n
      • 2 cups water<\/li>\n
      • tt salt\/pepper <\/li>\n<\/ul>\n

        For Assembly<\/h4>\n
          \n
        • white rice (cooked)<\/li>\n
        • avocado (diced)<\/li>\n
        • salsa<\/li>\n
        • pepitas, cilantro, lime wedges (for garnish)<\/li>\n<\/ul><\/div>\n
          \n
            \n
          1. \n

            Prepare the black beans:<\/strong>\u00a0bring a medium saucepan to medium-low heat. Add oil onions and garlic, and begin to sautee gently until vegetables begin to just sizzle about 1 minute.<\/p>\n<\/li>\n

          2. \n

            Add in celery and pepper, and stir gently prevent rapid burning. When vegetables are aromatic, add in cumin and stir to combine.<\/p>\n<\/li>\n

          3. \n

            Add in black beans water, cilantro, and bay leaf, and bring to a simmer. Reduce heat to low, cover and allow flavors to blend about 15 minutes.<\/p>\n<\/li>\n

          4. \n

            When black beans are finished, remove from heat. Remove bay leaf and season to taste. Keep warm until ready to serve.<\/p>\n<\/li>\n

          5. \n

            Prepare cauliflower taco filling:<\/strong>\u00a0bring a sautee plan to medium-high heat. Add oil onions and minced garlic, and begin to sweat gently until vegetables are translucent.<\/p>\n<\/li>\n

          6. \n

            Add cauliflower to the pan and fold to incorporate. Pour water\/vegetable stock over cauliflower. Reduce heat to medium-low, and cover to steam until cauliflower is tender.<\/p>\n<\/li>\n

          7. \n

            After steaming, gently fold taco seasoning, into cauliflower mixture. Adjust salt to taste. Remove from heat and serve immediately.<\/p>\n<\/li>\n

          8. \n

            For assembly:<\/strong>\u00a0divide cooked white rice into bowls and top with cauliflower and black beans. Add desired toppings, such as salsa, lime, pepitas, cilantro, etc. Serve immediately.<\/p>\n<\/li>\n<\/ol><\/div>\n

            \n\t\t\t<\/div>\n<\/div>\n

            <\/p>\n

            Pin It<\/h1>\n

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            \n\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

            This recipe is perfect if you\u2019re craving savory southwest flavors, without the guilt of a giant burrito bowl. You can mix and match the versatile base for tacos, nachos, or sub cauliflower for vegetables like zucchini or sweet potato chunks. The possibilities are endless!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-2621","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t