Cauliflower Burrito Bowls with Jalapeño Ranch
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 medium head cauliflower, cut into small florets
  • 3 Tbsp. olive oil, divided
  • 1½ Tbsp. taco seasoning (homemade or store-bought)
  • ½ cup diced red onion
  • 3 tsp. adobe sauce (from canned chipotle peppers)
  • 1 tsp. ground cumin
  • 1 (15.5-oz.) can black beans, undrained
  • ¾ cup canned fire-roasted tomatoes
  • 1 cup frozen/thawed fire-roasted corn (I like Trader Joe's brand)
  • Zest and juice of 1 lime
  • **Jalapeño Ranch**
  • 1 cup plain whole-milk Greek yogurt
  • 1 jalapeño, seeds and ribs removed
  • ¼ cup olive oil
  • ¼ cup fresh cilantro leaves
  • Juice of 1 lemon
  • 1 Tbsp. fresh dill
  • 1 tsp. granulated garlic
  • ½ tsp. onion powder
  • ½ tsp. kosher salt
  • Optional toppings: chopped iceberg or romaine lettuce, shaved radish, sliced avocado, fresh cilantro, cotija cheese
  1. Preheat oven to 425°F. In a large bowl, toss cauliflower with 2 Tbsp of the oil and taco seasoning. Arrange on a rimmed baking sheet, avoiding any overlap; bake for 30 minutes, tossing once halfway through.
  2. Meanwhile, heat remaining 1 Tbsp oil in a large skillet over medium heat. Add onion, cook until slightly softened, about 3 minutes. Add adobe sauce and cumin; cook 1 minute, stirring often. Add beans, tomatoes, and corn; simmer until liquid reduces, about 5 to 7 minutes. Stir in lime zest and juice.
  3. Prepare Jalapeño Ranch by combining all dressing ingredients in a blender or food processor; process until smooth.
  4. 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.
Recipe by Dishing Out Health at