Cheesy Roasted Cauliflower Burrito Bowls

I’ve been tinkering around this summer with roasted cauliflower.

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I wanted a version that would have a nice smokey, chili like flavor I could use to pair with grilled chicken or steak. What ended up happening instead was this fantastically simple, healthy, easy to make recipe for Cheesy Roasted Cauliflower Burrito Bowls. I’ve had them on replay they are so good.

The cauliflower is roasted with basic pantry staples in a hot oven for about 20 minutes.

The roasted cauliflower is then added to these amazing INSTANT POT FIESTA PINTO BEANS (or you can use canned black or pinto beans), add a bit of quinoa or rice, a bit of cheese, avocado, lime and fresh cilantro and dinner or lunch is served.

They really are so good and so simple. Healthy, gluten free, sugar free and fabulous. They work well if you like to meal prep as well. You could make a bunch and freeze them for later. (I’d wait to add the avocado, cilantro and lime until you are ready to eat).

Hope some of you get a chance to try them!

Cheesy Roasted Cauliflower Burrito Bowls

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Serves: 4 Prep Time: 5 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 large head cauliflower
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic salt
• 2 (15 oz) cans black or pinto beans (I used my recipe for Instant Pot Fiesta Pinto Beans)
• 2 C cooked rice or quinoa
• 2 C sharp cheddar cheese
• 2 large avocados, sliced
• fresh cilantro and lime

Instructions

1. Preheat your oven to 450 degrees.
2. Chop the cauliflower into 1 1/2 inch chunks.
3. Spray a large baking sheet generously with cooking spray and add the cauliflower.
4. Spray the cauliflower with cooking spray as well. (Or you could use a bit of olive oil)
5. Combine the cumin, chili powder, smoked paprika and garlic salt together in a small bowl. Sprinkle it over the top of the cauliflower and still well to combine.
6. Bake for 20 minutes or until the cauliflower is a little bit charred on the outside.
7. Warm the beans (instant Pot Fiesta Bean recipe HERE) up in the microwave, then separate them out into 4 bowls.  Add the cauliflower,  rice, cheese, avocado, fresh cilantro and lime juice to each bowl as well.
8. Serve and enjoy!

Notes

These wonderful burrito bowls are great if you like to meal prep. They will keep in the fridge for up to a week and the freezer for up to 2 month. Add the fresh avocado, cheese, lime and cilantro just before serving.