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Cauliflower Burrito Bowl served warm with lime, herbs, and melted cheese.

Cauliflower Burrito Bowl (Easy Sheet Pan Dinner)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Nico Pallotta

  • 3 cups (500 g) cooked rice long-grain white rice or brown rice - or 1 cup (190 g) uncooked rice
  • 1 medium cauliflower head cut into bite-size florets – 1½ pounds (680 g)
  • 1 can black beans 15 oz (400 g) can – drained and rinsed
  • 1 red onion cut into ½ inch wedges
  • 1 to 2 tablespoons extra virgin olive oil
  • 2 teaspoons chili powder (American chili powder blend, not cayenne pepper)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt plus black pepper to taste
  • ¾ cup (90 g) shredded cheese sharp cheddar, Mexican cheese blend, Monterey Jack, Colby Jack, or Pepper Jack or crumbled feta

For the Dressing

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lime juice plus grated lime zest, optional
  • ½ cup (1 handful) fresh herbs cilantro or parsley
  • 1 small clove garlic grated
  • ½ teaspoon salt plus black pepper to taste

  • Roast the cauliflower: Preheat the oven to 425°F (220°C).
    On a large sheet pan, toss 1 medium cauliflower head cut into florets, 1 can black beans (rinsed), and 1 red onion with 1 to 2 tablespoons extra virgin olive oil, 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and pepper. Spread into an even layer.
    Roast for 25 to 30 minutes until the cauliflower is tender and browned.
    Step 1 Cauliflower, black beans, onions, oil, and spices tossed together on sheet pan.
  • Make the dressing: While the vegetables roast, cook the rice according to the package directions, unless you're using leftover rice.
    In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 3 tablespoons lime juice, lime zest if using, ½ cup fresh herbs (chopped), 1 small clove garlic (grated), ½ teaspoon salt, and some black pepper.
    Step 2 Lime dressing whisked with herbs, garlic, olive oil, and fresh lime juice.
  • Toss everything together: Add 3 cups cooked rice, ¾ cup shredded cheese, and the lime dressing directly to the hot sheet pan.
    Toss well until the rice is evenly coated, the cheese starts to melt, and the rice picks up the flavorful browned bits from the pan.
    Tip If the mixture seems dry, squeeze in extra lime juice or olive oil.
    Step 3 Roasted vegetables tossed with cooked rice, cheese, and lime dressing until combined.
  • Serve: Divide the cauliflower burrito bowl among serving bowls. Enjoy as is or top with diced tomatoes or pico de gallo, Greek yogurt or sour cream, hot sauce, and a squeeze of fresh lime, if you like. Enjoy warm.
    Step 4 Cauliflower Burrito Bowl served with Greek yogurt, tomatoes, lime, and cilantro.
Substitutions
  • Cauliflower → Broccoli.
  • Black beans → Pinto beans or kidney beans.
  • Rice → Brown rice, quinoa, farro, barley, or another cooked grain.
  • Red onion → Yellow onion or white onion.
  • Olive oil → Avocado oil or another neutral cooking oil.
  • Spices → Your favorite taco seasoning.
  • Cheese → Cheddar, Monterey Jack, Colby Jack, Pepper Jack, Mexican cheese blend, crumbled feta, or cotija.
  • Fresh herbs → Cilantro or parsley.
  • Garlic → Leave it out or use garlic-infused olive oil.
  • Toppings → Pico de gallo, diced tomatoes, avocado, roasted corn, shredded lettuce, jalapeños, low-fat Greek yogurt, Skyr, sour cream, hot sauce, lime wedges, or toasted pepitas.
 
Tips
  • Cut evenly: Keep the cauliflower florets bite-size so they roast at the same rate.
  • Give everything space: Spread the cauliflower and beans into a single layer for the best browning.
  • Don't under-roast: Deep golden edges add the best smoky flavor.
  • Mix on the hot pan: Scrape up the browned bits for maximum flavor.
  • Add toppings last: Avocado, pico de gallo, and Greek yogurt are best added just before serving.
  • Storage: Refrigerate the burrito bowl base for up to 4 days and store fresh toppings separately.
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