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Cauliflower Burrito Bowls with Jalapeño Ranch are the ultimate vegetarian and gluten free weekday meal. Spice-roasted cauliflower, chipotle-style black beans, fire-roasted corn, and a creamy, yogurt-based ranch dressing. 
The Ultimate Cauliflower Burrito Bowls:
These brassica bowls are at once fiery, creamy, crunchy, and cooling. To start, we have perfectly roasted cauliflower florets dusted in taco seasoning. Next, Chipotle-style black beans amped up with adobe sauce, fire-roasted tomatoes, corn, and a spritz of fresh lime juice. And to finish, a creamy jalapeño ranch dressing to add cooling undertones and balance the spice.
These Cauliflower Burrito Bowls are make-ahead friendly and come together in just 45 minutes. Therefore, consider dinner tonight and lunch tomorrow officially conquered. 
How to Make Perfect Roasted Cauliflower:
In my opinion, the best roasted cauliflower is creamy on the inside and crispy on the outside. To achieve this, it’s important to roast at a high heat (no lower than 425°F) and avoid overcrowding the pan.
Those crispy, caramelized bits are achieved when the vegetable makes contact with the pan, so make sure they have enough space. Otherwise, the cauliflower will steam and turn mushy and not live up to its full delicious potential.
For the taco seasoning, feel free to use homemade or store-bought. The one thing to be mindful of, however, is the sodium content. Some pre-made taco seasonings are jam-packed with sodium, while others hardly have any. I use Trader Joe’s brand, which I found it to be plenty salty, therefore negating the need to add additional salt to the cauliflower.
How to Make Chipotle-Style Black Beans:
These black beans couldn’t be easier, and have the same zestful spice as the fan-favorite side at Chipotle. Using shortcut ingredients such as frozen fire-roasted corn and canned black beans and tomatoes make the process incredibly streamlined. I also dig the added texture and extra dose of fiber the corn contributes.
I love using Trader Joe’s frozen fire-roasted corn, however you can use plain ol’ sweet corn or even fresh corn charred on the grill!
These black beans register pretty low on the heat scale, but they do have some smoky spice from adobe sauce. However if you prefer extra heat, you can add fresh diced jalapeño or a sprinkle of chili flakes. 
Homemade Jalapeño Ranch Dressing:
This yogurt-based ranch dressing comes together in 5 minutes flat in the blender. It’s creamy and cooling with classic tangy flavor and subtle spice from the jalapeño. Fresh dill and cilantro lend an herbal boost, while a jolt of garlic and onion powder drive it home.
Plus, this recipe makes more than enough to give you leftovers after deploying generous amounts in the bowls. Use leftovers on anything from salads and tacos to roasted vegetables and crudités platters.
Also, I’m sorry in advance but once you try homemade jalapeño ranch, you will be ruined for all other store-bought ranch forever.
Lastly, if you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful bowls!
More Favorite Cauliflower Recipes:
BBQ Cauliflower Tacos with Green Tahini Sauce
Creamy Cauliflower Pasta
Teriyaki Cauliflower Power Bowls
Cauliflower Burrito Bowls with Jalapeño Ranch
Ingredients
- 1 medium head cauliflower cut into florets
- 3 Tbsp. extra-virgin olive oil divided
- 1 1/2 Tbsp. taco seasoning homemade or store-bought
- 1 cup diced red onion
- 2 tsp. adobo sauce (from a can of chipotle peppers) (or 1 tsp. chili powder)
- 1 tsp. granulated garlic
- 1 tsp. ground cumin
- 1 (15.5-oz.) can black beans, drained but not rinsed
- 2 plum tomatoes, diced
- 1 cup frozen fire-roasted corn, partially thawed
- 2 Tbsp. chopped fresh cilantro
- 1 Tbsp. fresh lime juice
Jalapeño Ranch
- 1 cup plain whole-milk Greek yogurt
- 1/2 jalapeño seeds and ribs removed
- 1/4 cup extra-virgin olive oil
- 1/4 cup packed fresh cilantro leaves
- 2 Tbsp. fresh dill
- Juice of 1 lemon
- 1 tsp. granulated garlic
- 1/2 tsp. onion powder
- 1/2 tsp. kosher salt + 1/4 tsp. black pepper
Optional Additions
- tortillas or tortilla chips, chopped romaine lettuce, cotija cheese, and/or avocado.
Instructions
- Preheat oven to 425°F. In a large bowl, toss cauliflower with 2 Tbsp. of the oil and taco seasoning. (Note: most taco seasonings are salted, however if yours is not, add 1/2 tsp. kosher salt.)Arrange on a rimmed baking sheet, avoiding any overlap; bake for 30 to 35 minutes, tossing once halfway through, until tender and charred in some spots.
- Meanwhile, heat remaining 1 Tbsp oil in a large skillet over medium heat. Add onion, cook until soft, about 3 to 5 minutes. Add adobo sauce, garlic, and cumin; cook 1 minute, stirring often. Add black beans, tomatoes, corn, and 1/2 tsp. kosher salt; simmer until mixture reduces, about 5 to 7 minutes. Stir in cilantro and lime juice.
- Prepare Jalapeño Ranch by combining all dressing ingredients in a food processor; process until smooth.
- Prepare bowls by dividing black bean mixture evenly into each of 4 bowls. Top evenly with cauliflower and additional toppings of choice. Drizzle Jalapeño Ranch dressing overtop.*Note: all of these components are also amazing as taco fillings! Just tuck inside a toasted tortilla and voila.
This was amazing! Great Smoky flavor from adobo sauce. Not spicy at all. I would say this recipe serves 2 not 4, unless it’s a side dish for something else. But then again, I usually only eat 2 meals a day so I want more for dinner. I’ve been passing the recipe on to my friends to try. Will definitely make it again. My husband loved it. We’re trying to eat less meat. Will never go full vegetarian but if we can eat 4-5 vegetarian dinners a week we hope to feel better. Will try more of your recipes!!
So happy the recipe was a hit! Thank you for taking the time to leave a review!
I made this last night, and the whole family loved it! I added some ground venison for extra protein—so good! My wife even commented that she usually doesn’t like cauliflower, but she liked it last night!
This was amazing! Just the right amount of heat for me, a wussy. Mine took about twice as long for the liquid to thicken up too, but man it was worth it! The jalapeno ranch is a new fav too!
Loved this recipe! Wasn’t sure how it would turn out, as it was super liquidy for much longer than the time described, but I just continued to simmer until it finally thickened, I think my black beans had extra water in them. I added a little queso, crushed tortilla chips, chopped romaine and avocado. The crunch brought it all together!
I’m so glad you enjoyed it, Julie! Thank you for taking the time to leave a review!
Delicious! Opted to forego the chipotle in adobo since I’m a spice wimp but we loved it! Will definitely make again! Also, thought the dressing would be great for my green salads I eat for lunch too! Thanks for sharing 🙌🏻
I’m so glad you enjoyed it, Lisa! Thank you for taking time to leave a review!
This is so delicious! I “veganized” it by using dairy-free sour cream in place of the yogurt. This will become one of our regulars. Thank you!
Hi Jenny – I’m so glad you enjoyed this one! Thanks for taking the time to leave a review!