Roasted Cauliflower Taco Bowls with Cilantro Lime Ranch
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4
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Calories
51533 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Roasted Cauliflower Taco Bowls with Cilantro Lime Ranch
Description
These bowls feature cauliflower florets tossed with a mix of chili powder, smoked paprika, cumin, cayenne, oregano, salt, and freshly ground pepper, then roasted at high heat to develop a tender texture with slightly crisp edges. The seasoning blend provides warm, smoky, and mildly spicy notes.
Alongside the roasted cauliflower, cooked white rice forms the base, complemented by black beans and corn for added texture and protein. Fresh grape tomatoes and garnishes like sliced green onion and cilantro introduce brightness and freshness. A cilantro lime ranch dressing, prepared ahead with mayonnaise, sour cream, lime juice and zest, garlic and onion powder, chopped cilantro, and green onion, adds a creamy, citrusy finish that ties the ingredients together.
This bowl offers a combination of roasted vegetable savory depth, fresh produce, and creamy dressing, making it suitable for a satisfying lunch or dinner. The recipe notes clarify that the chili powder is a mild blend typically used for chili seasoning rather than pure ground chile.
The dressing should be refrigerated to meld flavors before serving, and vegetables can be prepared ahead to streamline assembly.
Ingredients
Cilantro Lime Ranch
- 1/4 cup mayonnaise $0.13
- 1/4 cup sour cream $0.11
- 1 lime $0.50
- 1/4 tsp garlic powder $0.02
- 1/8 tsp onion powder $0.01
- 1 Tbsp cilantro $0.05, finely chopped
- 1 green onion $0.11, chopped
- 1/4 tsp salt $0.02
Taco Roasted Cauliflower
- 1 head cauliflower $2.39
- 2 Tbsp olive oil $0.32
- 1/2 Tbsp chili powder $0.15
- 1/2 tsp smoked paprika $0.05
- 1/2 tsp cumin $0.05, ground
- 1/8 tsp cayenne pepper $0.02
- 1/4 tsp oregano $0.02, dried
- 1/4 tsp salt $0.02
- black pepper $0.03, freshly cracked
Bowl Ingredients
- 1 cup long grain white rice $0.62
- 1.5 cups water $0.00
- 1 oz. can black beans $0.89
- 1 cup corn $0.20, frozen
- 1 Tbsp neutral cooking oil $0.08, generic cooking oil
- 1 pint grape tomatoes $2.29
- cilantro $0.20, fresh, sliced, for garnish
- green onion $0.20, fresh, sliced, for garnish
Instructions
- Prepare the cilantro lime ranch first, so the flavors have time to blend. Zest the lime, then squeeze the juice from half, and cut the other half into wedges for serving. You'll need about 1 Tbsp lime juice. Finely chop about 1 Tbsp cilantro and one green onion.
- Combine the ingredients for the cilantro lime ranch in a bowl (mayonnaise, sour cream, 1 Tbsp lime juice, 1/2 tsp lime zest, garlic powder, onion powder, chopped cilantro, chopped green onion, salt). Refrigerate the cilantro lime ranch until you're ready to eat.
- Next, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Cut the head of cauliflower into florets, then place them in a bowl. In a separate small bowl, combine the ingredients for the taco seasoning (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and some freshly cracked pepper). Drizzle the olive oil over the cauliflower, followed by the taco seasoning, then toss until the cauliflower is evenly coated in oil and spices.
- Spread the seasoned cauliflower out over the prepared baking sheet. Roast the cauliflower in the preheated oven for 20-30 minutes, or until it's brown and crispy on the edges.
- While the cauliflower is roasting, begin cooking the rice. Add the rice and 1.5 cups water to a sauce pot. Place a lid on top, turn the heat up to high, and bring the water up to a boil. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes without lifting the lid. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without lifting the lid. Finally, fluff the rice with a fork and divide it between four bowls or containers.
- Add the undrained can of black beans to a small sauce pot and heat over medium-low, stirring occasionally, until heated through (if making the bowls for meal prep, skip heating the beans).
- Add 1 Tbsp cooking oil to a large skillet and heat over medium. Once the oil is hot and shimmering, add the frozen corn. Cook the corn, stirring only occasionally, until it is browned and blistered (about 7-8 minutes). Season with a pinch of salt and pepper.
- Slice the grape tomatoes, roughly chop the cilantro, and slice a green onions for garnish.
- To build the bowls, divide the roasted cauliflower, cooked rice, beans, corn, and tomatoes between four bowls or containers. Top with a pinch of cilantro, sliced green onion, and a wedge of lime. Drizzle the cilantro lime ranch over top just before eating.
Notes
- The chili powder used is a mild blend commonly found for seasoning chili, not straight ground chiles, keeping the spice level moderate.
- Refrigerate the cilantro lime ranch dressing to allow the flavors to meld before serving.
- Roasting the cauliflower with the spice blend and oil evenly coats for consistent flavor and tender texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 51533 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 515.33kcal | 26% |
| Carbohydrates | 68.85g | 23% |
| Protein | 13.68g | 27% |
| Fat | 22.1g | 34% |
| Sodium | 647.78mg | 27% |
| Fiber | 12.78g | 51% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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