Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 large head cauliflower (about 2 lb / 900 g), cut into bite-size florets
- 1 1/2 tbsp olive oil
- 2 tsp chili powder, 1 1/2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp dried oregano, 1 tsp kosher salt, 1/4 tsp black pepper
- 3/4 cup dry quinoa, rinsed + 1 1/2 cups water + 1/4 tsp salt
- 2 (15 oz) cans black beans, drained and rinsed
- 1 1/2 cups corn (thawed frozen or drained canned)
- 1 cup salsa
- 2 cups shredded romaine or iceberg lettuce
- 1 large avocado, sliced
- 1/2 cup chopped cilantro
- Drizzle: 1/2 cup plain Greek yogurt, 2 tbsp lime juice, 1 tsp lime zest, 1 tsp ground cumin, 1/4 tsp kosher salt, 2–4 tbsp water
Do This
- 1. Heat oven to 425°F (220°C). Toss cauliflower with oil + spices + salt.
- 2. Roast 22–25 minutes, flipping once, until browned and tender.
- 3. Simmer quinoa with water + salt: bring to boil, cover, cook 15 minutes; rest 5 minutes.
- 4. Warm black beans and corn in a skillet 3–5 minutes (or microwave 60–90 seconds).
- 5. Whisk yogurt, lime, cumin, salt; thin with water to a drizzle.
- 6. Build bowls: quinoa, lettuce, beans, corn, salsa, cauliflower.
- 7. Top with avocado, cilantro, and lime-cumin yogurt drizzle.
Why You’ll Love This Recipe
- Big burrito-bowl flavor without feeling heavy: roasted cauliflower brings the smoky, spiced “main dish” vibe.
- Great texture: caramelized edges on the cauliflower, creamy avocado, crisp lettuce, and juicy salsa.
- Weeknight-friendly: everything cooks in parallel (quinoa simmers while the cauliflower roasts).
- Easy to prep ahead: store components separately and assemble fresh in minutes.
Grocery List
- Produce: 1 large cauliflower, 1 lime (zest + juice), romaine or iceberg lettuce, 1 large avocado, cilantro
- Dairy: plain Greek yogurt
- Pantry: quinoa (or pre-cooked brown rice), olive oil, chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, kosher salt, black pepper, black beans (2 cans), corn (frozen or canned), salsa
Full Ingredients
Spiced Roasted Cauliflower
- 1 large head cauliflower (about 2 lb / 900 g), cut into 1 1/2-inch florets
- 1 1/2 tbsp olive oil
- 2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1/4 tsp black pepper
Grain Base (Choose One)
- Quinoa (recommended for this timing): 3/4 cup dry quinoa, rinsed; 1 1/2 cups water; 1/4 tsp kosher salt
- Brown rice option: 3 cups cooked brown rice (use pre-cooked or leftover to keep total time at 45 minutes)
Beans and Corn
- 2 (15 oz / 425 g) cans black beans, drained and rinsed
- 1 1/2 cups corn (thawed frozen corn, or drained canned corn)
- 1/4 tsp ground cumin (optional, for warming the beans)
- 2 tbsp water (optional, for warming beans without drying)
- Pinch of kosher salt, to taste (optional)
Toppings
- 2 cups shredded romaine or iceberg lettuce
- 1 cup salsa (your favorite mild, medium, or hot)
- 1 large avocado, sliced
- 1/2 cup chopped cilantro
- Extra lime wedges (optional, for serving)
Lime-Cumin Yogurt Drizzle
- 1/2 cup plain Greek yogurt
- 2 tbsp fresh lime juice (from 1 lime)
- 1 tsp lime zest
- 1 tsp ground cumin
- 1/4 tsp kosher salt
- 2–4 tbsp water, to thin to a pourable drizzle
Step-by-Step Instructions
Step 1: Preheat the oven and prep your pan
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper (optional, but it helps with easy cleanup and browning).
Cut the cauliflower into bite-size florets (about 1 1/2 inches). Try to keep them fairly uniform so they roast evenly.
Step 2: Season the cauliflower for maximum flavor
On the baking sheet, toss the cauliflower with 1 1/2 tbsp olive oil, 2 tsp chili powder, 1 1/2 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp oregano, 1 tsp kosher salt, and 1/4 tsp black pepper.
Spread into a single layer with some breathing room. Crowding causes steaming, and you want those roasted, caramelized edges.
Step 3: Roast until browned and tender
Roast for 22–25 minutes, flipping and stirring once at about the 12-minute mark.
The cauliflower is done when it’s fork-tender and has deep golden-brown edges. If you want a little extra char, roast for an additional 2–3 minutes.
Step 4: Cook the quinoa (or warm your pre-cooked rice)
While the cauliflower roasts, cook the quinoa: add 3/4 cup rinsed quinoa, 1 1/2 cups water, and 1/4 tsp salt to a small saucepan. Bring to a boil over medium-high heat.
Cover, reduce heat to low, and simmer for 15 minutes. Turn off the heat and let it sit (still covered) for 5 minutes, then fluff with a fork.
If using pre-cooked brown rice, warm 3 cups cooked rice in the microwave (covered) for 2–3 minutes, stirring halfway through, or on the stovetop with a splash of water until hot.
Step 5: Warm the beans and corn
In a skillet over medium heat, combine the black beans and corn with 2 tbsp water (optional). Warm for 3–5 minutes, stirring occasionally, until heated through.
For extra flavor, stir in 1/4 tsp ground cumin and a small pinch of salt. (This is optional, but it makes the beans taste “cooked,” not just “from a can.”)
Step 6: Whisk the lime-cumin yogurt drizzle
In a small bowl, whisk together 1/2 cup Greek yogurt, 2 tbsp lime juice, 1 tsp lime zest, 1 tsp cumin, and 1/4 tsp salt.
Whisk in 2–4 tbsp water, 1 tablespoon at a time, until it’s the consistency you like. For drizzling, you’re aiming for something like a thin ranch dressing: creamy but pourable.
Step 7: Assemble your burrito bowls
Divide the quinoa (or warm brown rice) among 4 bowls. Add a handful of shredded lettuce to each bowl.
Spoon on the warm black beans and corn, then add a generous portion of roasted cauliflower. Finish with salsa, sliced avocado, and chopped cilantro.
Drizzle with the lime-cumin yogurt sauce right before serving so the lettuce stays crisp.
Pro Tips
- Don’t crowd the cauliflower: use a large sheet pan (or two pans) so it roasts instead of steaming.
- Cut florets with flat sides when you can: more contact with the pan equals better browning.
- Thin the drizzle gradually: add water 1 tbsp at a time; it’s easy to make it thinner, hard to fix if it gets too runny.
- Want restaurant-style corn? Sear the corn in a dry skillet for 3–4 minutes until lightly charred before mixing with the beans.
- Balance the bowl: if your salsa is mild, add extra lime and a pinch of salt; if it’s salty, go easy on seasoning elsewhere.
Variations
- Vegan: swap the Greek yogurt for an unsweetened dairy-free yogurt, or use a quick tahini-lime sauce (2 tbsp tahini + 2 tbsp lime juice + 3–5 tbsp water + 1/2 tsp cumin + salt).
- Extra protein: add 1 cup shredded rotisserie chicken or 12 oz (340 g) sautéed shrimp; keep the cauliflower as a flavorful veggie topper.
- Spicy and smoky: add 1/2 tsp chipotle powder to the cauliflower spice mix, or top with pickled jalapeños and hot sauce.
Storage & Make-Ahead
Store components in separate airtight containers for best texture: quinoa/rice, roasted cauliflower, bean-corn mixture, salsa, and sauce. Refrigerate for up to 4 days. Reheat quinoa/rice, beans, and cauliflower in the microwave until hot (about 60–90 seconds per portion; cauliflower may take 90–120 seconds). Add lettuce, avocado, cilantro, salsa, and drizzle after reheating.
Make-ahead tip: roast the cauliflower and mix the sauce up to 2 days ahead; the sauce may thicken in the fridge, so whisk in 1–2 tsp water before serving.
Nutrition (per serving)
Approximate: 510 calories; 18 g protein; 68 g carbs; 18 g fat; 17 g fiber; 750 mg sodium. (Values vary by salsa, yogurt, and exact portion sizes.)
