Roasted Cauliflower Burrito Bowls with quinoa / corn salsa / avocados
Warm, roasted cauliflower florets make a unique and flavorful topping for burrito bowls. This take includes a sweet and savory warm corn salsa and and is served over quinoa as an alternative to the more traditional rice base.
- Cauliflower florets - 16 oz
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Avocados - 1, sliced
- Cilantro - 1/4 bunch, leaves torn
- Foil - for cooking
- Oil, olive - 2 Tbsp
- Paprika, smoked - 2 tsp
- Cumin - 1 tsp
- Hot sauce (opt) - 2 tsp
- Sour cream (opt) - for serving
- Tortilla chips (opt) - for serving
- Shallots - 1, diced
- Bell peppers, from a jar of roasted red peppers - 1/2, chopped
- Cilantro - 1 Tbsp, chopped
- Oil, cooking - 1 Tbsp
- Corn, frozen - 1 1/2 cups
- Lime juice - 2 tsp
- Cauliflower / Shallots / Bell peppers - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Avocados / Cilantro (for bowls and salsa) - Prep as directed.
- Heat oven to 500F / 260C.
- Spread cauliflower out onto a sheet pan and cover tightly with foil. "Steam" in oven for 10 minutes.
- When cauliflower has finished steaming, remove foil. Toss cauliflower with olive oil, paprika, cumin, hot sauce, and some salt and pepper. Return cauliflower to oven and continue roasting for 15 to 20 minutes.
- Heat a wok or skillet with cooking oil over medium-high heat. Add corn and shallots and saute until corn is lightly blackened, ~2 minutes. Remove from heat and stir in bell peppers, cilantro (portion for salsa), and lime juice. Season with a pinch of salt.
- If quinoa was made ahead reheat in the microwave.
- Assemble by dividing quinoa between serving bowls. Top quinoa with cauliflower, avocados, corn salsa, and cilantro leaves (portion for bowls). Serve with some sour cream and tortilla chips on the side.
This meal has 64 reviews
Really tasty. Didn’t think I would like the quinoa as the base but it worked.
Delicious, loved the corn salsa. Forgot to buy quinoa so I used brown rice instead.
I think I left the pork in a little too long, it was pretty dry. The salsa was delicious, will double next time.
Tasty. After 7.5 hours on low, the pork was still hard to cut. It shreads easily if the meat is submersed so would add more stock in the future.
This was really tasty! Forgot to cook the quinoa in stock so was pretty boring. Added paprika and cumin to the corn salsa. Quick to come together and enjoyed it for lunch the next day as well!
We all loved this, kids included. I used Valentina sauce for the cauliflower while baking and it was so good. The corn salsa was amazing and added such great flavor. We will save this as a favorite!