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Cauliflower Chipotle Bowl

Cauliflower Chipotle Bowl with roasted cauliflower, vibrant bell peppers, and tangy cashew-lime cream. The heat from chipotle peppers balances the sweetness of corn and juicy tomatoes.
prep time15 minutes
cook time45 minutes
total time1 hour
Cauliflower Chipotle Bowl Recipe
Print Recipe

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.