Roasted Cauliflower Taco Bowls with Cilantro Lime Ranch
Crispy, smoky roasted cauliflower combines with tangy cilantro lime ranch, black beans, and blistered corn in a protein-packed, Tex-Mex-inspired bowl. A budget-friendly, meal-prep ready alternative to traditional tacos with bold flavor and vibrant textures.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
1 head cauliflower (cut into florets)
1 1/2 cups long grain white rice, uncooked
1 can black beans (15 oz), undrained
1/2 cup corn (fresh, frozen, or blistered)
1/4 cup olive oil
1 1/2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon cumin
4 cups fresh cilantro, chopped
3 tablespoons lime juice
1/4 cup plain Greek yogurt (or sour cream)
1 teaspoon honey
1 teaspoon cumin (for dressing)
Salt and pepper to taste
Optional: shredded lettuce, diced tomatoes, pickled jalapeños
Instructions
Preheat oven to 425°F (220°C)
Toss cauliflower florets with 2 tablespoons olive oil, paprika, chili powder, garlic powder, cumin, and salt
Spread on a baking sheet and roast for 25-30 minutes, flipping halfway
In a separate bowl, mix rice, 1 1/2 cups water, and a pinch of salt; simmer or cook in a rice cooker until tender
Meanwhile, make the ranch: whisk Greek yogurt, lime juice, honey, cumin, and 2 tablespoons reserved corn cooking liquid (or water)
Add roasted cauliflower and black beans to the grain mixture
Top with cilantro lime ranch, corn, and optional toppings
Notes
Substitute rice with cooked quinoa or cauliflower rice for a lower-carb version
Use canned corn (drained) if fresh corn is not available
Ranch can be doubled and stored in fridge for up to 5 days
Roast corn kernels alongside cauliflower for extra char (if desired)
Meal prep-friendly: store components separately for up to 4 days
Find it online: https://cookingwithramsay.com/roasted-cauliflower-taco-bowls/