Roasted Cauliflower Burrito Bowls

• white or brown rice1 cup
• head of cauliflower, chopped into florets1
• olive oil↗1 tablespoon
• taco seasoning, divided (I like the Siete brand)1 tablesheet
• can of black beans, rinsed and drained↗14 ounce
• water↗0.5 cup
• roma tomatoes, chopped↗2
• half of a small red onion, chopped0.5
• juice of 2 limes + more wedges for serving2
• chopped fresh cilantro0.5 cup
• ears of raw corn, kernels cut off the cob↗2
• avocado↗1
• your favorite hot sauce for topping

Step-by-step instructions

1. 1

   Rice: Cook the rice according to package directions.

2. 2

   Cauliflower: Heat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and half of the taco seasoning. Sprinkle with salt and pepper. Roast for 20-25 minutes, tossing halfway through to prevent burning.

3. 3

   Beans: Combine the black beans, water, and remaining taco seasoning in a small saucepan. Bring to a low simmer. Mash the black beans with the back of a spoon until the mixture starts to get creamy. It should continue to thicken as it stays over medium low heat.

4. 4

   Pico : Toss the tomatoes, onion, limes, and cilantro together to make a pico de gallo. Season with salt.

5. 5

   The Moment of Glory: Build a big bowl with rice, refried beans, corn, pico de gallo, avocado, and a lime wedge. Top the bowl with your roasted cauliflower and add your hot sauce if you want!