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
This was better than my previous carnitas recipe. I loved this.
This was good but wouldn’t go in my saved recipes. I would be curious about doing the non-vegetarian version someday. I had some cauliflower kicking around and am happy to try veg recipes but wonder if the carnitas may have added a bit of juice to distribute the flavours more through the quinoa? As it was, all the elements were tasty but I felt like it needed a sauce or dressing or something. Maybe next time I would mix some lime juice into the sour cream to thin it out, add some acid and help distribute it.
Really enjoyed this. I used the instant pot to pressure cook the pork, since I hadn't left myself enough time to slow cook. (Increased stock, cooked on high for 60 minutes, natural pressure release). I had fresh bell pepper so I used that in place of the roasted/canned. Would make this again.
This was delicious! Quinoa tasted amazing as well as the homemade corn salsa
This was better than I expected. The roasted cauliflower was spiced very nicely and the quinoa was a welcome change from rice, though I'd add some butter while cooking it next time. I also added veggie sausage for protein, which was great. The sour cream was essential to making this dish worthwhile--do not skip! Also, this was almost better as leftovers, as the flavors really had a chance to meld in the fridge.
The pork was perfect! Lettuce was a great sub for burritos.