Cauliflower Burrito Bowls with Jalapeño Ranch

Cauliflower Burrito Bowls with Jalapeño Ranch are the ultimate vegetarian and gluten free weekday meal. Spice-roasted cauliflower, chipotle-style black beans, fire-roasted corn, and a creamy, yogurt-based ranch dressing. Cauliflower Burrito Bowls with Jalapeño Ranch

The Ultimate Cauliflower Burrito Bowls:

These brassica bowls are at once fiery, creamy, crunchy, and cooling. To start, we have perfectly roasted cauliflower florets dusted in taco seasoning. Next, Chipotle-style black beans amped up with adobe sauce, fire-roasted tomatoes, corn, and a spritz of fresh lime juice. And to finish, a creamy jalapeño ranch dressing to add cooling undertones and balance the spice.

These Cauliflower Burrito Bowls are make-ahead friendly and come together in just 45 minutes. Therefore, consider dinner tonight and lunch tomorrow officially conquered. Cauliflower Burrito Bowls with Jalapeño Ranch

Perfect Roasted Cauliflower:

In my opinion, the best roasted cauliflower is creamy on the inside and crispy on the outside. To achieve this, it’s important to roast at a high heat (no lower than 425°F) and avoid overcrowding the pan. Those crispy, caramelized bits are achieved when the vegetable makes contact with the pan, so make sure they have enough space. Otherwise, the cauliflower will steam and turn mushy and not live up to its full delicious potential.

For the taco seasoning, feel free to use homemade or store-bought. The one thing to be mindful of, however, is the sodium content. Some pre-made taco seasonings are jam-packed with sodium, while others hardly have any. I use Trader Joe’s brand, which I found it to be plenty salty, therefore negating the need to add additional salt to the cauliflower.Cauliflower Burrito Bowls with Jalapeño Ranch

How to Make Chipotle-Style Black Beans:

These black beans couldn’t be easier, and have the same zestful spice as the fan-favorite side at Chipotle. Using shortcut ingredients such as frozen fire-roasted corn and canned black beans and tomatoes make the process incredibly streamlined. I also dig the added texture and extra dose of fiber the corn contributes. I love using Trader Joe’s frozen fire-roasted corn, however you can use plain ol’ sweet corn or even fresh corn charred on the grill!

These black beans register pretty low on the heat scale, but they do have some smoky spice from adobe sauce. However if you prefer extra heat, you can add fresh diced jalapeño or a sprinkle of chili flakes. Cauliflower Burrito Bowls with Jalapeño Ranch

How to Make Homemade Jalapeño Ranch Dressing:

This yogurt-based ranch dressing comes together in 5 minutes flat in the blender. It’s creamy and cooling with classic tangy flavor and subtle spice from the jalapeño. Fresh dill and cilantro lend an herbal boost, while a jolt of garlic and onion powder drive it home. Plus, this recipe makes more than enough to give you leftovers after deploying generous amounts in the bowls. Use leftovers on anything from salads and tacos to roasted vegetables and crudités platters.

Also, I’m sorry in advance but once you try homemade jalapeño ranch, you will be ruined for all other store-bought ranch forever.Cauliflower Burrito Bowls with Jalapeño RanchCauliflower Burrito Bowls with Jalapeño RanchLastly, if you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful bowls!

More Favorite Cauliflower Recipes:

BBQ Cauliflower Tacos with Green Tahini Sauce

Creamy Cauliflower Pasta

Teriyaki Cauliflower Power Bowls

5.0 from 3 reviews

Cauliflower Burrito Bowls with Jalapeño Ranch
Cauliflower Burrito Bowls with Jalapeño Ranch


Prep time

Cook time

Total time

Author: Jamie Vespa MS, RD
Recipe type: Vegetarian
Serves: 4

  • 1 medium head cauliflower, cut into small florets
  • 3 Tbsp. olive oil, divided
  • 1½ Tbsp. taco seasoning (homemade or store-bought)
  • ½ cup diced red onion
  • 3 tsp. adobe sauce (from canned chipotle peppers)
  • 1 tsp. ground cumin
  • 1 (15.5-oz.) can black beans, undrained
  • ¾ cup canned fire-roasted tomatoes
  • 1 cup frozen/thawed fire-roasted corn (I like Trader Joe’s brand)
  • Zest and juice of 1 lime
  • **Jalapeño Ranch**
  • 1 cup plain whole-milk Greek yogurt
  • 1 jalapeño, seeds and ribs removed
  • ¼ cup olive oil
  • ¼ cup fresh cilantro leaves
  • Juice of 1 lemon
  • 1 Tbsp. fresh dill
  • 1 tsp. granulated garlic
  • ½ tsp. onion powder
  • ½ tsp. kosher salt
  • Optional toppings: chopped iceberg or romaine lettuce, shaved radish, sliced avocado, fresh cilantro, cotija cheese
  1. Preheat oven to 425°F. In a large bowl, toss cauliflower with 2 Tbsp of the oil and taco seasoning. Arrange on a rimmed baking sheet, avoiding any overlap; bake for 30 minutes, tossing once halfway through.
  2. Meanwhile, heat remaining 1 Tbsp oil in a large skillet over medium heat. Add onion, cook until slightly softened, about 3 minutes. Add adobe sauce and cumin; cook 1 minute, stirring often. Add beans, tomatoes, and corn; simmer until liquid reduces, about 5 to 7 minutes. Stir in lime zest and juice.
  3. Prepare Jalapeño Ranch by combining all dressing ingredients in a blender or food processor; process until smooth.
  4. Prepare bowls by dividing black bean mixture evenly into each of 4 bowls. Top evenly with cauliflower and additional toppings of choice. Drizzle Jalapeño Ranch dressing overtop.


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