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Grey dinner plate with cauliflower chorizo rice, black beans and fajita vegetables on a blue round placemat with a fork and a knife in the corner.

Cauli-Rizo Rice Bowl

cauliflower chorizo, black beans, fajita veggies

STARS

Crumble cauliflower and roast it with chorizo spices. You might even trick the pork lovers out there, it's so delicious. Serve with brown basmati rice, fajita-style vegetables, cotija cheese and garlic laced black beans. On the side, add zesty pico de gallo and a creamy cilantro yogurt to round the whole thing out!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  45 minutes
Active Time:  30 minutes
Ingredients

Rice

  • 1 cup brown basmati rice

Black Bean Salad

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 15-ounce can black beans, drained and rinsed
  • ½ teaspoon cumin
  • ½ teaspoon kosher salt, to taste

Peppers and Onions

  • 1 red bell pepper, sliced 
  • 1 yellow bell pepper, sliced 
  • 1 poblano pepper, sliced 
  • 1 red onion, sliced
  • 2 tablespoons canola oil
  • Salt to taste
  • ½ cup chopped cilantro

Cauliflower Chorizo

  • 1 head cauliflower, roughly chopped
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon allspice
  • ½ teaspoon garlic powder
  • ½ teaspoon Mexican oregano
  • ¼ teaspoon cinnamon
  • 1 teaspoon ancho chile powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 1 tablespoon olive oil

Cilantro Yogurt 

  • ½ cup cilantro, chopped
  • 1 cup plain yogurt
  • ½ cup crumbled feta
  • 2 teaspoons minced ginger
  • ½ teaspoon cumin
  • 1 lemon, juiced
  • ½ teaspoon salt, to taste

Pico de Gallo

  • 2 medium tomatoes, diced
  • ½ red onion, diced
  • 1 serrano pepper, diced
  • 1 lime, juiced
  • Salt and pepper to taste

Serving

  • ½ cup crumbled cotija cheese
  • ¼ cup minced cilantro
  • 1 lime, sliced into wedges
Directions
1
Preheat the oven to 375°F. 
2
Place the rice, 2 cups of water and a pinch of salt in a medium saucepan. Bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 40 minutes. Fluff the rice with a fork. 
3
To make the black beans, heat the oil in a large skillet over medium-low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the black beans, cumin and salt and remove from the heat. 
4
Toss the peppers and onions on a baking sheet with the oil and a large pinch of salt. Roast for 15-20 minutes, until softened. Toss with the cilantro after removing from the oven. 
5
Place the cauliflower in a food processor and pulse several times to bread it down into rice-like texture. Add the spices and oil and pulse once to combine, then transfer to a rimmed baking sheet and roast for 8 minutes. 
6
Whisk together all of the cilantro yogurt ingredients in a bowl until smooth.
7
Combine all of the pico de gallo ingredients in a small bowl. 
8
To serve, divide the rice, black beans, peppers, onions and cauliflower chorizo between bowls. Top with cilantro yogurt, pico de gallo, cotija and fresh cilantro. Serve with lime wedges on the side.

Cauli-Rizo Rice Bowl

cauliflower chorizo, black beans, fajita veggies

STARS

Crumble cauliflower and roast it with chorizo spices. You might even trick the pork lovers out there, it's so delicious. Serve with brown basmati rice, fajita-style vegetables, cotija cheese and garlic laced black beans. On the side, add zesty pico de gallo and a creamy cilantro yogurt to round the whole thing out!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  45 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Rice

  • 1 cup brown basmati rice

Black Bean Salad

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 15-ounce can black beans, drained and rinsed
  • ½ teaspoon cumin
  • ½ teaspoon kosher salt, to taste

Peppers and Onions

  • 1 red bell pepper, sliced 
  • 1 yellow bell pepper, sliced 
  • 1 poblano pepper, sliced 
  • 1 red onion, sliced
  • 2 tablespoons canola oil
  • Salt to taste
  • ½ cup chopped cilantro

Cauliflower Chorizo

  • 1 head cauliflower, roughly chopped
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon allspice
  • ½ teaspoon garlic powder
  • ½ teaspoon Mexican oregano
  • ¼ teaspoon cinnamon
  • 1 teaspoon ancho chile powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 1 tablespoon olive oil

Cilantro Yogurt 

  • ½ cup cilantro, chopped
  • 1 cup plain yogurt
  • ½ cup crumbled feta
  • 2 teaspoons minced ginger
  • ½ teaspoon cumin
  • 1 lemon, juiced
  • ½ teaspoon salt, to taste

Pico de Gallo

  • 2 medium tomatoes, diced
  • ½ red onion, diced
  • 1 serrano pepper, diced
  • 1 lime, juiced
  • Salt and pepper to taste

Serving

  • ½ cup crumbled cotija cheese
  • ¼ cup minced cilantro
  • 1 lime, sliced into wedges

Directions

1
Preheat the oven to 375°F. 
2
Place the rice, 2 cups of water and a pinch of salt in a medium saucepan. Bring to a simmer, reduce heat to low, cover and cook until the grains are tender, about 40 minutes. Fluff the rice with a fork. 
3
To make the black beans, heat the oil in a large skillet over medium-low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the black beans, cumin and salt and remove from the heat. 
4
Toss the peppers and onions on a baking sheet with the oil and a large pinch of salt. Roast for 15-20 minutes, until softened. Toss with the cilantro after removing from the oven. 
5
Place the cauliflower in a food processor and pulse several times to bread it down into rice-like texture. Add the spices and oil and pulse once to combine, then transfer to a rimmed baking sheet and roast for 8 minutes. 
6
Whisk together all of the cilantro yogurt ingredients in a bowl until smooth.
7
Combine all of the pico de gallo ingredients in a small bowl. 
8
To serve, divide the rice, black beans, peppers, onions and cauliflower chorizo between bowls. Top with cilantro yogurt, pico de gallo, cotija and fresh cilantro. Serve with lime wedges on the side.