Chimichurri Cauliflower Bowls (or Tacos!) Recipe
Smokey Roasted Cauliflower with Chimichurri Sauce served over seasoned black beans and optional rice with Mexican slaw, avocado, cilantro and pickled onions.
How to Make the Best Chimichurri Cauliflower Bowls (or Tacos!)
These Chimichurri Cauliflower Bowls are a vibrant, flavor-packed meal that proves plant-based eating can be absolutely satisfying. The star of the dish is perfectly roasted cauliflower, tossed in a smoky spice blend of cumin, coriander, smoked paprika, and chili powder, then roasted until golden and caramelized around the edges. Drizzled with bright, herbaceous chimichurri sauce, it’s a combination that’s hard to beat.
What makes this bowl so satisfying is the layering of textures and flavors. You’ve got the hearty base of seasoned black beans and optional rice, the tender-crisp roasted cauliflower, creamy avocado, and a fresh Mexican slaw to add crunch. The pickled onions bring a tangy brightness that ties everything together, while fresh cilantro adds that final burst of freshness.
The best part? This recipe is incredibly versatile. Serve it as a nourishing bowl, or wrap everything up in warm tortillas for chimichurri cauliflower tacos. Either way, you’re in for a delicious, wholesome meal that comes together in about 40 minutes.
Chimichurri Cauliflower Bowls (or Tacos!)
Smokey Roasted Cauliflower with Chimichurri Sauce served over seasoned black beans and optional rice with Mexican slaw, avocado, cilantro and pickled onions.
Ingredients
Roasted Cauliflower
Seasoned Black Beans
Instructions
Prepare the Base
- If making rice or quinoa, cook it according to directions first.
Roast the Cauliflower
- Toss cauliflower with olive oil, salt and spices in a large bowl, and place in a single layer on parchment-lined sheet pans (you may need two). Cut the bell pepper in half and place on the same sheet pan open side down.
- Roast at 425°F for 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.
Prepare Remaining Components
- Make the Chimichurri Sauce, optional Mexican slaw and optional pickled onions.
- Warm up the black beans in a small pot on the stove, adding water, spices, salt and oil.
Assemble the 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.
Notes
- Feel free to double the black beans recipe to serve more people.
- These also work great as tacos—just use warm tortillas instead of rice.
- Make the chimichurri sauce ahead of time for even more flavor.
