For the Chipotle Cauliflower
- 1 medium head cauliflower, cut into small florets
- 1.5 cups corn kernels (fresh, frozen, or grilled from 2 ears)
- 1 pint cherry tomatoes
- 3 tbsp canola oil
- Salt and pepper
- 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
- 2 tbsp adobo sauce from the can
- 2 tbsp cashew-lime cream (recipe below)
For the Cashew-Lime Cream
- 3/4 cup raw cashews, soaked in hot water 30 minutes
- Juice of 1 lime (~2 tablespoons)
- 1/2 tsp granulated garlic
- 1/3 cup water
- Salt
Bowl Components
- 1.5 cups cooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 ripe avocado, sliced
- Fresh cilantro
- Lime wedges
The chipotles pack serious heat. Start with one if you’re heat-sensitive – you can’t take it back. Soaking cashews in hot water speeds things up if you forgot to plan ahead.
Roast the Vegetables
Heat oven to 400F. Line two sheet pans with parchment.
Put cauliflower and corn on one pan, tomatoes on the other. Drizzle with oil, season with salt and pepper. Toss to coat.
Roast ~25 minutes until tomatoes blister. Pull the tomato pan out.
Flip the corn, toss the cauliflower. Back in for ~15 minutes until cauliflower’s golden and tender. Corn might finish first – just pull it when it’s ready.
Cook the Base
Heat 1 tablespoon oil in a large pan over medium. When it moves freely, add onion, jalapeño, and bell pepper with a pinch of salt.
Cook ~7 minutes until soft. Add chipotles and adobo sauce. Cook 2 more minutes.
Add the roasted tomatoes and crush them with your spoon. Mix in the cauliflower. Let it all stew ~5 minutes. Stir in 2 tablespoons cashew cream.
Make Cashew Cream
Drain the cashews. Blend with lime juice, garlic, water, and salt until completely smooth. No chunks allowed.
Refrigerate until ready.
Build Your Bowls
Layer rice, then black beans mixed with roasted corn, then the chipotle cauliflower.
Top with avocado, cashew cream drizzle, cilantro, and lime wedges.
Chipotle Cauliflower Burrito Bowl
Ingredients
For the Chipotle Cauliflower
- 1 medium head cauliflower cut into small florets
- 1.5 cups corn kernels fresh, frozen, or grilled from 2 ears
- 1 pint cherry tomatoes
- 3 tbsp canola oil
- Salt and pepper
- 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
- 2 tbsp adobo sauce from the can
- 2 tbsp cashew-lime cream recipe below
For the Cashew-Lime Cream
- 3/4 cup raw cashews soaked in hot water 30 minutes
- Juice of 1 lime ~2 tablespoons
- 1/2 tsp granulated garlic
- 1/3 cup water
- Salt
Bowl Components
- 1.5 cups cooked brown rice
- 1 can 15 oz black beans, drained and rinsed
- 1 ripe avocado sliced
- Fresh cilantro
- Lime wedges
Instructions
- Soak cashews in hot water for 30 minutes.
- Heat oven to 400F. Line two sheet pans with parchment.
- Toss cauliflower and corn on one pan, tomatoes on other with oil, salt, pepper.
- Roast tomatoes 25 minutes until blistered, remove.
- Continue roasting cauliflower and corn 15 minutes until golden.
- Sauté onion, jalapeño, bell pepper in oil 7 minutes.
- Add chipotles and adobo sauce, cook 2 minutes.
- Add roasted tomatoes, crush with spoon. Mix in cauliflower, simmer 5 minutes.
- Blend drained cashews with lime juice, garlic, water, salt until smooth.
- Stir 2 tbsp cashew cream into cauliflower mixture.
- Layer bowls: rice, black beans with corn, chipotle cauliflower.
- Top with avocado, cashew cream, cilantro, lime.
