Ingredients
Scale
No need for a trip to a specialty store. Everything you need is right here:
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Optional toppings: shredded cheese, sour cream, hot sauce
Feel free to mix and match based on what’s in your pantry. No cumin? No problem. Chili powder makes a great substitute!
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets with olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Make sure each piece is evenly coated.
- Spread the cauliflower onto the prepared baking sheet in a single layer. Roast in the oven for 25-30 minutes, stirring halfway through, until the edges are golden brown and crispy.
- While the cauliflower roasts, prepare the rest of your ingredients. In a small saucepan, heat the black beans and corn over medium heat until warmed through.
- Once the cauliflower is done, assemble your bowls. Start with a base of roasted cauliflower, then add the black beans and corn.
- Top with sliced avocado, cherry tomatoes, and a generous sprinkle of fresh cilantro. Squeeze lime juice over the top for an extra burst of flavor.
- Finish with any additional toppings you like – cheese, sour cream, or a splash of hot sauce for those who like it spicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Roasted Cauliflower Taco Bowl, recipe, cooking, food
