Cauliflower Taco Bowl

This cauliflower taco bowl is bursting with colour and freshness.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F.

   
2. 2

   Put the cauliflower and red pepper on a baking tray, drizzle with oil, and season with salt and pepper. If you’re making the taco seasoning from scratch, combine all the ingredients in a bowl, then sprinkle the seasoning all over the veggies and combine with your hands. Roast for 20 minutes. 

   
3. 3

   Meanwhile cook the rice as per the packet instructions.

   
4. 4

   For the salsa, put the pineapple, red onion, cherry tomatoes and green chilli into a mixing bowl. Add the lime juice and season with salt and pepper. Stir to combine, then set to one side for later.

   
5. 5

   Heat a little oil in a frying pan on a medium heat and add the sweetcorn. Fry for 5–10 minutes until charred, stirring occasionally.

   
6. 6

   Once the rice is ready, add the black beans along with a pinch of salt and stir to combine.

   
7. 7

   To build the cauliflower taco bowl, spoon half the rice mixture into each bowl, followed by half the roasted red peppers, cauliflower, coriander, salsa, lettuce leaves and sweetcorn.

   
8. 8

   Prepare the ranch dressing by combining all the ingredients in a small mixing bowl (add a splash more oat milk if it’s too thick).

   
9. 9

   To finish, drizzle the ranch dressing over the cauliflower taco bowls, add the lime wedges, and voila!