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Smoky Cauliflower Chimichurri Bowls

Smoky Cauliflower Chimichurri Bowls



  • one head cauliflower, cut into small florets
  • red bell pepper, cut in half
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground chipotle (optional)
  • 1/2 teaspoon garlic powder
  • 2 cups cooked rice (optional, or sub quinoa or black rice)
  • Chimichurri Sauce (store bought)
  • Mexican Slaw (store bought)


Smoky Black Beans

  • 1 x 14-ounce can black beans ( serves 2-3, feel free to double) rinsed, drained
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Instructions

    1. 425F oven
    2. If making rice or quinoa, cook it according to directions first.
    3. Roast the Cauliflower: Toss Cauliflower with olive oil, salt and spices in a large bowl, and place in a single layer, on  parchement-lined sheet pans ( you may need two. Cut the bell pepper in half and place on the same sheet pan open side down. Roast 12 minutes, turn cauliflower over, rotating racks ( top rack will cook faster) and cook another 12-15 minutes, until nice and golden, and fork-tender.
    4. Season the blackbeans: Warm up the black beans in a small pot on the stove, adding water, spices, salt and oil.
    5. Assemble Bowls: Layer rice and beans, top with roasted cauliflower. Drizzle with a little chimichurri sauce and garnish with the slaw, avocado, pickled onions, sprouts and cilantro.
  • Credit:

    Sylvia Fountaine

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