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.
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 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 slightly softened, about 3 to 5 minutes. Add garlic, adobo sauce, and cumin; cook 1 minute, stirring often. Add black beans, tomatoes, and corn; simmer until liquid reduces, about 5 to 7 minutes. Stir in lime zest and juice. Season to taste with salt and pepper.
Prepare Jalapeño Ranch by combining all dressing ingredients in a blender or 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.