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Cauliflower Taco Bowl

Big bowls of delicious plant-based food: they’re a thing of wonder

Ingredients

  • 1/2 cauliflower
  • 1 red pepper
  • drizzle of vegetable oil
  • salt & pepper

Salsa

  • 100 g / 3.5oz tinned pineapple
  • 1/2 red onion
  • 150 g / 5.3oz cherry tomatoes
  • 1 green chilli
  • 1 lime

To serve

  • 2/3 cup basmati rice we use a basmati wild rice mix
  • 400 g / 14oz tinned black beans
  • 200 g / 7oz tinned sweetcorn
  • handful coriander
  • handful lettuce leaves
  • lime wedges

Taco seasoning (if making from scratch)

  • 1 tsp paprika
  • 1/2 tsp cumin powder
  • 1/2 tsp garlic powder
  • pinch of chilli powder
  • 1/4 tsp onion granules
  • 1/4 tsp cinnamon powder

Ranch dressing (optional)

  • 1/2 cup vegan mayonnaise
  • 1 or 2 tbsp oat milk
  • 1/2 tsp apple cider vinegar
  • 1 garlic clove crushed
  • 1/2 tsp dry dill
  • 1/4 tsp onion powder
  • pinches of salt & pepper

Instructions

  • Preheat the oven to 200°C / 390°F fan-assisted.
  • Slice the cauliflower into bite-sized pieces and cut the pepper into thin strips, removing the seeds as you go. Transfer both to a baking tray and drizzle with oil, and season with salt and pepper. If you’re making the taco seasoning from scratch, combine all the ingredients in a bowl, then sprinkle the seasoning all over the veggies and combine with your hands. Roast for 20 minutes.
  • Meanwhile cook the rice as per packet instructions.
  • To prepare the salsa, dice the pineapple, red onion, cherry tomatoes and green chilli, and transfer to a mixing bowl. Squeeze in the juice of the lime and season with salt and pepper. Stir to combine, then set to one side for later.
  • Heat a little oil in a frying pan on a medium heat. Drain the sweetcorn and add to the frying pan. Fry for 5-10 minutes until charred, stirring occasionally.
  • Once the rice is ready, drain and rinse the black beans and add them to the rice along with a pinch of salt. Stir to combine.
  • Prepare the toppings by picking the leaves off the coriander, slice the lettuce and cut the lime into wedges.
  • To build the cauliflower taco bowl, spoon half of the rice mixture into each bowl, followed by half the roasted red peppers, cauliflower, coriander, salsa, lettuce leaves and sweetcorn.
  • Prepare the ranch dressing by combining all of the ingredients in a small mixing bowl.
  • To finish, drizzle the ranch dressing over the cauliflower taco bowls and voila!

Notes

This recipe was republished with permission from SoVegan. Find the original recipe here.