Food & Drink


Burrito bowls, taco bowls, whatever you’d like to name them! I chose taco bowls again due to the Taco seasoning I made at home and added to the roasted cauliflower and the fresh toppings, like the cilantro and tomatoes. Whatever you want to call it, it’s a ton of delicious ingredients in one bowl! These cauliflower bowls can be a fantastic, vibrant, tasty dinner. However, they are also great for meal preparation, making them an excellent choice for lunch during the week!


This recipe has many “parts,” but I promise it is a breeze to put together. However, there are some alternatives to make the recipe even more straightforward. If you can access Trader Joe’s, they sell frozen corn that has been “fire roasted,” and it’s fantastic. You can use it instead of blistering frozen corn on the stove. Using the store-bought cilantro lime ranch is possible rather than making your own or any ranch dressing with a southwest flavor available (chipotle avocado, chipotle.). If you don’t have an adequate spice cabinet, you could utilize an assortment of taco seasoning instead of the one listed below.


If you’d like to cook this meal to take with you for lunches (meal preparation), split the cooked cauliflower, roasted cauliflower rice, and the corn blistered in four containers once they’re cooked. It is possible to skip heating the black beans because you’ll put the containers directly into the fridge for later reheating. The bowls should be filled with the other fresh ingredients (tomatoes and lime wedges, green onions) and leave the dressing on its own. When you’re ready to eat your bowl, heat this bowl using the microwave to get it hot before topping it with the sauce and relish.

Cilantro Lime Ranch

1/4 cup mayonnaise ($0.13)

1/4 cup sour cream ($0.11)

1. Lime ($0.50)

1/4 teaspoon of garlic powder ($0.02)

1/8 TSP onion powder ($0.01)

Finely chopped 1 Tbsp cilantro ($0.05)

One green onion chopped ($0.11)

1/4 tsp salt ($0.02)

Taco Roasted Cauliflower

One head of cauliflower ($2.39)

Two tablespoons olive oil ($0.32)

1/2 Tbsp chili powder* ($0.15)

1/2 tsp smoked paprika ($0.05)

1/2 teaspoon ground cumin ($0.05)

1/8 tsp cayenne pepper ($0.02)

1/4 teaspoon dried oregano ($0.02)

1/4 tsp salt ($0.02)

freshly cracked pepper ($0.03)

Bowl Ingredients

1 cup of white long-grain rice ($0.62)

1.5 cups of water ($0.00)

1 15 oz. containers of black beans ($0.89)

1 cup of frozen corn ($0.20)

1 TBSP cooking oils ($0.08)

1 pint grape tomatoes ($2.29)

Fresh green onions and cilantro to garnish ($0.20)


Make your cilantro-lime ranch in the beginning so that the flavors can mix. Zest the lime, squeeze the juice out of half, and cut the remaining half into wedges ready for serving. You’ll need around one tablespoon of lime juice. Finely chop around 1TBSP cilantro and one green onion.

Mix the ingredients for the ranch with cilantro in one bowl (mayonnaise and sour cream, one tablespoon of lime juice, 1/2 teaspoon lime zest, onion powder, garlic powder, chopped cilantro, green onion, and chopped salt). Keep the cilantro lime ranch in the refrigerator until you’re ready to eat.

Then, heat your oven until it reaches 400oF. Cover a baking tray with parchment paper. Slice the cauliflower head into small florets and put them in the bowl. Mix the ingredients needed for taco seasoning (chili powder, smoked paprika and cayenne, cumin salt, and a bit of freshly cracked and seasoned pepper). Sprinkle the olive oil on the cauliflower, then sprinkle with the taco seasoning. Finally, toss until the cauliflower has been evenly coated with the oil and spices.

Spread the cooked cauliflower on the baking sheet. Bake the cauliflower in the oven preheated for 20-30 minutes or until the cauliflower is brown and crispy around the edges.

While the cauliflower roasts, start cooking the rice; add the rice along with 1.5 cups of water to a saucepan. Cover the pot with a lid, then turn the heat high and bring the liquid to an entire boiling point. When it is at a complete boiling point, and the temperature is lower, reduce the heat to a simmering level to let the rice cook for 15 minutes without removing the lid. In 15 minutes, switch the heating off to let the cooked rice sit for 5 minutes without removing the top. After that, stir the rice using a fork, and divide the rice into four containers or bowls.