Ingredients
- 1 medium head cauliflower – cut into small florets
- 1.5 cups corn kernels (fresh, frozen, or grilled and sliced from 2 ears)
- 1 pint cherry or grape tomatoes
- 3 tablespoons neutral oil (such as avocado or canola)
- salt and freshly ground black pepper – to taste
- 1 small white onion – diced
- 1 small jalapeño – finely chopped (remove seeds for less heat)
- 1 yellow bell pepper – thinly sliced
- 1-2 chipotle peppers in adobo – minced (adjust based on spice preference)
- 2 tablespoons adobo sauce (from the can)
- 2 tablespoons cashew-lime cream (recipe below)
Cashew-Lime Cream
- 3/4 cup raw cashews – soaked in hot water for 30 minutes (or 2–4 hours in cold water)
- juice of 1 lime (about 2 tablespoons)
- 1/2 teaspoon garlic powder
- 1/3 cup water (adjust for desired consistency)
- sea salt – to taste
Other Burrito Bowl Components
- 1 1/2 cups cooked brown rice
- 1 can (15 oz) black beans – drained, rinsed, and mixed with:
- Roasted corn (from chipotle cauliflower recipe)
- 1 ripe avocado – sliced or cubed
- Fresh cilantro – for garnish
- Cashew lime cream (see recipe above)
- Lime wedges – for serving
Roast the Cauliflower, Corn, and Tomatoes
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Place the cauliflower florets and corn on one tray, and the tomatoes on the other tray.
Drizzle both trays of vegetables with oil, sprinkle with salt and black pepper, and toss to coat evenly.
Roast for 25 minutes, or until the tomatoes are blistered. Remove the tomato tray from the oven and set it aside.
Flip the corn and toss the cauliflower, then return the tray to the oven and roast for another 15 minutes, or until the cauliflower is tender. Remove the corn earlier if needed. Once roasted, slice the corn from the cob and set it aside.
Sauté the Peppers and Onions
Heat 1 tablespoon of oil in a large pan over medium heat.
Add the diced onion, jalapeño, and bell pepper with a pinch of salt. Sauté for 7 minutes, until softened.
Incorporate the minced chipotle peppers and adobo sauce. Cook for another 2 minutes.
Add the roasted tomatoes and break them up with a wooden spoon. Mix in the roasted cauliflower well and allow the mixture to stew for 5 minutes before stirring in 2 tablespoons of cashew-lime cream.
Make the Cashew-Lime Cream
Combine all cashew cream ingredients in a high-speed blender. Blend until very smooth.
Store in an airtight container in the refrigerator and use it with the burrito bowls.
Assemble the Bowls
Combine the chipotle cauliflower mixture with your preferred burrito bowl components—such as rice, beans, avocado, or additional cashew cream.
Notes
The chipotle cauliflower has a notable heat level. For those sensitive to spice, consider reducing or omitting the jalapeño and using fewer chipotle peppers.
Cauliflower Chipotle Bowl
Ingredients
- 1 medium head cauliflower – cut into small florets
- 1.5 cups corn kernels, fresh, frozen, or grilled and sliced from 2 ears
- 1 pint cherry or grape tomatoes
- 3 tablespoons neutral oil, such as avocado or canola
- salt and freshly ground black pepper – to taste
- 1 small white onion – diced
- 1 small jalapeño – finely chopped, remove seeds for less heat
- 1 yellow bell pepper – thinly sliced
- 1-2 chipotle peppers in adobo – minced, adjust based on spice preference
- 2 tablespoons adobo sauce, from the can
- 2 tablespoons cashew-lime cream, recipe below
Cashew-Lime Cream
- 3/4 cup raw cashews – soaked in hot water for 30 minutes, or 2–4 hours in cold water
- juice of 1 lime, about 2 tablespoons
- 1/2 teaspoon garlic powder
- 1/3 cup water, adjust for desired consistency
- sea salt – to taste
Other Burrito Bowl Components
- 1 1/2 cups cooked brown rice
- 1 can, 15 oz black beans – drained, rinsed, and mixed with:
- Roasted corn, from chipotle cauliflower recipe
- 1 ripe avocado – sliced or cubed
- Fresh cilantro – for garnish
- Cashew lime cream, see recipe above
- Lime wedges – for serving
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Place cauliflower florets and corn on one tray, tomatoes on another tray.
- Drizzle both trays with oil, sprinkle with salt and black pepper, and toss.
- Roast for 25 min, or until tomatoes are blistered. Remove tomato tray.
- Flip corn and toss cauliflower; roast another 15 min, or until cauliflower is tender. Slice corn from cob and set aside.
- Heat 1 tbsp oil in a large pan over medium heat.
- Add diced onion, jalapeño, and bell pepper with a pinch of salt. Sauté for 7 min, until softened.
- Incorporate minced chipotle peppers and adobo sauce. Cook another 2 min.
- Add roasted tomatoes, break up with a wooden spoon. Mix in roasted cauliflower and stew for 5 min. Stir in 2 tbsp cashew-lime cream.
- Blend all cashew-lime cream ingredients until very smooth. Store in refrigerator.
- Combine chipotle cauliflower mixture with your preferred burrito bowl components.