Chipotle Cauliflower Burrito Bowls
Serves: 4
for the chipotle cauliflower and roasted corn
  • 1 head of cauliflower - cut into bite-sized florets
  • 2 ears of corn (optional)
  • 1 pint cherry tomatoes
  • neutral oil of choice
  • salt and pepper to taste
  • 1 small yellow onion - diced
  • 1 small jalapeño pepper - minced
  • 1 red or orange bell pepper - sliced
  • 2 chipotle chilis from a can of chipotle in adodo sauce - minced
  • 3 tablespoons adobo sauce (from the can)
  • 2 tablespoons cashew lime cream (recipe below)
for the cashew lime cream
  • 1 cup cashews - soaked in purified water for 2-4 hours
  • juice from 1 lime
  • ½ teaspoon garlic powder
  • ¼ cup + 2 tablespoons water
  • sea salt - to taste
other burrito bowl components
  • cooked brown rice
  • black beans mixed with olive oil, cilantro, and finely chopped red onion
  • roasted corn (from the recipe below)
  • avocado
  • cilantro
  • cashew lime cream (from the recipe below)
  • lime wedges
to make the chipotle cauliflower and roasted corn
  1. Preheat your oven to 400° F (200° C). Prepare two parchment paper-covered baking trays.
  2. Place the cauliflower florets and corn, if using, on one of the prepared trays. Place the tomatoes on the second tray. Drizzle all the vegetables with the oil, sprinkle with salt and pepper, and mix everything to coat.
  3. Place both trays in the oven and roast for 25 minutes, until the tomatoes are blistered. Remove the tomatoes from the oven and set them aside. Flip the corn ears and give the cauliflower a toss, place the tray back in the oven, and roast for about 15 more minutes, until the cauliflower is soft and cooked through. You might need to remove the corn a bit earlier.
  4. Once your vegetables are done roasting, cut the corn off the cobs (if using) and set aside to serve in the burrito bowls.
  5. Heat up about 1 tablespoon of oil in a large pan over medium heat. Add the onion, jalapeño, and bell pepper to the pan, along with a pinch of salt, and sauté for 7 minutes, until the onion and peppers are soft. Add the chipotle chilis and adobo sauce, and sauté for 2 more minutes. Add the roasted tomatoes and break them up with the back of a wooden spoon or spatula. Add the roasted cauliflower, mix everything together, and let the vegetables 'stew' for 5 more minutes. Mix in 2 tablespoons of the cashew lime cream at the end. Serve the chipotle cauliflower with your burrito bowl components of choice (see the suggestions above).
to make the cashew lime cream
  1. Combine all the ingredients in a high-speed blender, until very smooth. Serve the cream with the burrito bowls, and keep the leftovers refrigerated in an air-tight container.
The chipotle cauliflower is spicy. Not overly so (perfect as far as our spice preference), but if you are sensitive to spice, consider omitting the jalapeño and/or decreasing the amount of chipotle peppers you use.
Recipe by Golubka Kitchen at