Ingredients
Scale
For the cauliflower, you’ll need:
- 1 medium head of cauliflower, chopped into florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
For the vegan cilantro ranch, you’ll need:
- 1/2 cup raw cashews (soaked in water for 1 hour, then drained)
- 1/2 cup water
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1/4 cup fresh cilantro (packed)
- 1 garlic clove
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
For the toppings, you’ll need:
- 1 can of black beans, drained and rinsed
- 1 avocado, sliced
- 1/4 cup red onion, finely diced
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
Ready to get started? These bowls come together so quickly, and I’ve broken the process down into easy-to-follow steps:
- Preheat your oven and prep the cauliflower.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Chop your cauliflower into bite-sized florets, keeping them roughly the same size so they cook evenly. Toss the florets in olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Make sure every piece is well-coated!
- Roast the cauliflower.
- Spread the cauliflower out evenly on the baking sheet, making sure there’s a bit of space between each floret so they roast evenly and get nice and crispy.
- Roast for about 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy on the edges.
- Prepare the vegan cilantro ranch.
- While the cauliflower is roasting, let’s whip up that vegan cilantro ranch!
- In a blender or food processor, combine the soaked and drained cashews, water, lemon juice, apple cider vinegar, cilantro, garlic, cumin, salt, and pepper. Blend until smooth and creamy. If the dressing is too thick, add a bit more water to reach your desired consistency.
- Assemble the taco bowls.
- Once the cauliflower is roasted, it’s time to build your bowls! Start with a base of black beans, then layer on your roasted cauliflower.
- Top with sliced avocado, red onion, fresh cilantro, and a drizzle of the vegan cilantro ranch dressing.
- Serve and enjoy!
- Squeeze fresh lime juice over the top and serve with extra cilantro if you’d like. Grab a fork, dig in, and enjoy the smoky, creamy, zesty goodness of these cauliflower taco bowls!
Nutrition
- Serving Size: 4
- Calories: 350
- Carbohydrates: 45g
- Protein: 7g