Flavorful Roasted Cauliflower Taco Bowls with Coriander Lime Sauce

Discover how to create hearty roasted cauliflower taco bowls topped with a zesty coriander lime sauce. This meal prep recipe is easy, affordable, and bursting with delicious flavors.

Key Takeaway

Learn to prepare a satisfying meal of roasted cauliflower taco bowls featuring a tangy coriander lime sauce. Perfect for meal prep, these bowls offer a nutritious and flavorful option that can be enjoyed throughout the week.

Ingredients and Preparation

Coriander Lime Sauce

Whole Egg: 1
Dijon Mustard or American Mustard: 10 grams
White Vinegar: 15 milliliters
Neutral Flavored Oil: 200 milliliters
Coriander (Cilantro): 10 grams (roughly chopped)
Lime Juice: From 1 lime
Sour Cream: 50 grams
Sea Salt Flakes: To taste
Cracked Black Pepper: 10 cracks

Roasted Cauliflower Taco Bowls

Cauliflower: 1 whole head (cut into florets)
Smoked Paprika: 4 grams
Ground Cumin: 4 grams
Dried Oregano: 1 gram
Red Chili Powder: Optional, to taste
Olive Oil: 50 milliliters
Basmati Rice: 300 grams
Water: 600 milliliters
Corn Kernels: 1 can (drained)
Black Beans: 1 can (drained and rinsed)
Spring Onion: For garnish (optional)
Coriander (Cilantro): For garnish (optional)

Instructions:

Prepare Coriander Lime Sauce:

In a bowl, combine whole egg, Dijon or American mustard, and white vinegar. Whisk until well combined.
Slowly add neutral flavored oil in a steady stream while whisking vigorously to create a thick mayonnaise-like consistency.
Add chopped coriander, lime juice, sour cream, sea salt flakes, and cracked black pepper. Mix until smooth. Portion into containers; refrigerate for up to five days.

Roast Cauliflower:

Preheat oven to 200°C (400°F).
Trim and cut cauliflower into florets. Trim and slice the core into smaller pieces.
In a large bowl, combine cauliflower florets and core pieces with smoked paprika, ground cumin, dried oregano, red chili powder (if using), and olive oil.
Season with sea salt flakes and cracked black pepper. Massage the spices and oil into the cauliflower until evenly coated.
Spread cauliflower on a lined baking tray. Roast in the preheated oven for 30-35 minutes until tender and slightly charred.

Cook Basmati Rice:

Rinse basmati rice under cold water until the water runs clear.
In a large saucepan, combine rice and water. Season with sea salt flakes. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover with a lid, and simmer for 14 minutes.
Remove from heat and let sit, covered, for an additional 4 minutes. Fluff rice with a fork and set aside.

Prepare Corn and Black Beans:

Drain canned corn kernels and black beans. Rinse black beans under cold water.
In a large non-stick pan over medium-high heat, add a drizzle of olive oil.
Add corn kernels and cook, stirring occasionally, for about 4 minutes until lightly charred. Remove from heat.

Assemble Roasted Cauliflower Taco Bowls:

Divide cooked basmati rice evenly among five serving bowls.
Top each bowl with roasted cauliflower florets, charred corn kernels, and black beans.
Garnish with sliced spring onion and additional coriander (cilantro) if desired.

Serve and Store:

Drizzle each bowl with coriander lime sauce before serving.
Store assembled bowls in the fridge for up to five days or freeze for up to four months.
Refer to nutritional values for options with or without sauce for personal preference.

Cost and Nutritional Breakdown

Coriander Lime Sauce

Ingredient	Cost Estimate (USD)	Calories (per serving)	Protein (per serving)
Whole Egg	–	70-90	6-8 grams
Mustard	–	10-15	0 grams
White Vinegar	–	5-10	0 grams
Neutral Flavored Oil	–	1800-2000	0 grams
Coriander (Cilantro)	–	5-10	0 grams
Lime Juice	–	10-15	0 grams
Sour Cream	–	50-60	2-3 grams
Sea Salt Flakes	–	–	–
Cracked Black Pepper	–	–	–

Roasted Cauliflower Taco Bowls

Ingredient	Cost Estimate (USD)	Calories (per serving)	Protein (per serving)
Cauliflower	$2-3	150-200	5-6 grams
Spices	–	–	–
Olive Oil	$1-2	40-50	0 grams
Basmati Rice	$1-2	200-250	5-6 grams
Corn Kernels	$1	60-70	2-3 grams
Black Beans	$1	200-250	10-12 grams
Spring Onion	$1	5-10	0 grams
Coriander (Cilantro)	$1	5-10	0 grams

Note: Costs and nutritional values are approximate and may vary.

Serving and Storage

Storage: Keep prepared taco bowls refrigerated for up to five days or freeze for up to four months. Reheat before serving if desired.
Serving: Serve taco bowls drizzled with coriander lime sauce for added flavor. Customize with additional toppings or adjust spices to taste.

Enjoy these wholesome roasted cauliflower taco bowls as a nutritious meal prep option that is both budget-friendly and delicious. With the tangy coriander lime sauce tying together the flavors, each bite is packed with freshness and satisfaction. Whether enjoyed hot or cold, these taco bowls are sure to become a favorite in your weekly meal rotation.

Experiment with different vegetables or add protein options like grilled chicken or tofu for variety. Adjust spice levels or garnishes to suit personal preferences and dietary needs. Perfect for busy weekdays or lazy weekends, these taco bowls offer a convenient and flavorful dining experience.