Spicy Roasted Cauliflower Rice Bowls with Creamy Salsa Verde

Craving all the tantalizing flavors and textures of a rice bowl-minus the meat? Look no further! This vegetarian dish celebrates the power of cauliflower, roasted until charred and tossed with a spicy fajita blend. You’ll build a bowl starting with a bed of fluffy tomato-scallion rice, dotted with quick-pickled jalapeño for a bright kick.

Top it all off with a drizzle of Peruvian-style creamy salsa verde, made with cilantro, sour cream and a hint of lime. A sprinkle of scallion greens and extra pickled jalapeño rounds complete the dish. It’s a colorful, satisfying meal that’s perfect for any night of the week.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut cauliflower into bite-size pieces if necessary. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens. Finely chop cilantro. Dice tomato into ½-inch pieces.
2. Toss cauliflower on a baking sheet with a large drizzle of oil, 2 tsp Fajita Spice Blend (4 tsp for 4 servings), salt and pepper. (You’ll use the rest of the Fajita Spice Blend later.) Roast on top rack until cauliflower is tender, 20-25 minutes.
3. Meanwhile, in a small microwave-safe bowl, combine jalapeño, ¼ tsp sugar, juice from half the lime and a pinch of salt. (For 4 servings, use ½ tsp sugar and a big pinch of salt.) Microwave for 30 seconds. Set aside to pickle, stirring occasionally.
4. Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add scallion whites, half the garlic powder (you’ll use the rest later) and remaining Fajita Spice Blend; cook, stirring, until scallion whites are softened, 2-3 minutes. Add rice, 1¼ cups water (2¼ cups for 4), stock concentrate and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender and water has evaporated, 15-18 minutes. Keep covered off heat until ready to serve.
5. Remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnish; mince remaining jalapeño. In a second small bowl, combine cilantro, mayonnaise, sour cream, remaining garlic powder, a squeeze of lime juice, a big pinch of lime zest and a pinch of minced jalapeño to taste. TIP: If you’d like more zesty heat, add a small splash of jalapeño pickling liquid instead of or in addition to, lime juice. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
6. Fluff rice with a fork. Stir in tomato, a squeeze of lime juice and as much remaining minced jalapeño as you like. Taste and season with salt and pepper. Divide rice between bowls; top with cauliflower. Drizzle everything with salsa verde. Garnish with reserved jalapeño rounds and sprinkle with scallion greens. Serve.

Recipe Tips

FAQ

Can I make this recipe vegan?

Yes, substitute the butter with oil or vegan butter and use vegan sour cream and mayonnaise. The rest of the ingredients are plant-based.

Can I use frozen cauliflower?

Fresh cauliflower is recommended for best texture, but frozen can be used. Thaw and pat dry thoroughly before roasting to ensure it gets charred.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat rice and cauliflower before assembling.