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Cauliflower Burrito Bowl zoom in no fork

Cauliflower Burrito Bowls

Roasted Cauliflower over white rice topped with black beans, corn, pico de gallo, avocado. Serve with a lime wedge for extra zest.
3.22 from 70 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Main Course
Cuisine Mexican
Servings 4 servings


  • 1 head cauliflower chopped
  • 2 cups white or brown rice
  • 1 can black beans rinsed and drained
  • 12 oz pico de gallo I used store-bought, but you could also make your own
  • 1 can corn rinsed and drained
  • 1 avocado
  • 1 lime
  • ½ cup water
  • 1 tablespoon olive oil
  • 2 tablespoon taco seasoning divided


  • Preheat the oven to 425° F. Toss the cauliflower with olive oil and half the taco seasoning and salt and pepper to taste. Roast for 20 minutes flipping halfway through.
  • Cook the rice according to package directions.
  • Mix the beans, water and remaining half of the taco seasoning in a small saucepan. Bring to a low simmer while stirring occasionally.
  • Build your bowl! Add any hot sauces, salsas, sour cream or crema you want.
  • Squeeze the lime wedges over the top for extra zest!
Keyword burrito bowl, cauliflower, recipe, simple, vegan