Description
Cauliflower is one of those subtle ingredients that acts as a blank slate, letting the spices and seasonings you use really shine. Here, chili powder, cumin, and cayenne transform the humble vegetable into a centerpiece of this meal. Roasting the cauliflower for a short time at high heat allows the florets to get crispy and caramelized.
Scale
Ingredients
- 1 ¾ cups water
- 1 ½ tsp sea salt, divided
- 1 cup long grain brown rice
- 1 medium head cauliflower, cut into bite-sized florets
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp ground cumin
- ¼ tsp cayenne
- 2 romaine hearts, chopped (about 8 cups)
- ¼ medium head red cabbage, shredded (about 2 cups)
- 1 ¾ cups cooked black beans, or 1 15 oz can black beans, rinsed and drained
- 2 avocados, sliced
- 1 cup salsa
- ¼ cup pepitas
- 2 jalapeños, thinly sliced
- 1 green onion, thinly sliced
- Vegan sour cream, optional
- 2 limes, cut into wedges
Instructions
- Preheat oven to 450° F.
- In a medium pot, combine water and salt and bring to a boil. Add rice, then cover, lower heat to a simmer, and cook 40 minutes. Leaving lid on, remove from heat and let sit 10 minutes. Fluff with a fork and set aside.
- Meanwhile, prepare the cauliflower. In a large bowl, combine cauliflower florets with olive oil, chili powder, garlic powder, oregano, cumin, cayenne, and remaining ½ tsp salt. Toss well to coat. Place on a parchment-lined baking sheet and bake until tender yet firm, about 15 minutes.
- Divide romaine equally between 4 serving bowls, then add shredded cabbage, beans, rice, and cauliflower. Top with avocado, salsa, pepitas, jalapeños, green onion, and vegan sour cream, if desired. Serve with lime wedges.