Charred Cauliflower Burritos

These charred cauliflower burritos combine smoky, caramelized cauliflower with zesty lime crema and fresh toppings for a satisfying vegetarian meal. The contrast between the crispy, spiced cauliflower and the cool, creamy elements creates an explosion of textures and flavors in every bite.

Ingredients

• 1 large head cauliflower (cut into florets)
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 can (15 oz) black beans (drained and rinsed)
• 1 cup rice (cooked (white or brown))
• 0.5 cup sour cream
• 1 lime (zested and juiced)
• 1 avocado (sliced)
• 0.5 cup fresh cilantro (chopped)
• 0.25 cup red onion (finely diced)
• 4 large flour tortillas
• hot sauce (optional)

Instructions

1. Preheat oven to 425°F (220°C). Start cooking rice if not already prepared.
2. In a large bowl, toss cauliflower florets with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread cauliflower on a baking sheet in a single layer and roast for 15 minutes, or until edges are charred and cauliflower is tender.
4. While cauliflower roasts, mix sour cream with lime zest and half the lime juice to make the lime crema.
5. Warm black beans in a small saucepan or microwave.
6. Warm tortillas according to package directions.
7. To assemble each burrito: spread some lime crema on a tortilla, add 1/4 of the rice, black beans, and charred cauliflower. Top with avocado slices, cilantro, red onion, and a squeeze of remaining lime juice.
8. Fold in the sides of the tortilla, then roll up tightly. Serve immediately with additional lime crema and hot sauce if desired.

Notes