---
title: "Vegan Yucatan-Style Cauliflower Bowls"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-yucatan-style-cauliflower-bowls-63694f40e30ef45ee90a14f4
servings: 2
prep_time: 15 minutes
cook_time: 20 minutes
time_required: 35 minutes
difficulty: Medium
allergens: []
tags:
  - New
  - Vegan
  - Mexican
  - Cauliflower
  - Bowl
rating: 4.0
rating_count: 442
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: The cauliflower was a standout, with pickled onions and chipotle pineapple mayo adding a nice balance of sweet and spicy.
  - theme: Ease of prep
    text: Some found it straightforward, while others felt it was not as easy as other HelloFresh meals.
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Cauliflower/vegan-yucatan-style-cauliflower-bowls.avif"
---
Wash and dry all produce. Halve, peel, and thinly slice @red onion{1%unit}. Drain and rinse @black beans{1%can}. Cut @cauliflower florets{1%unit} into bite-size pieces. Quarter @lime{2%units} and @orange{1%unit}. Drain @pineapple{1%cup}, reserving juice. Thinly slice @scallions{4%units}, separating whites from greens.

In a #large bowl{}, whisk together @tex-mex paste{2%tbsp}, drained pineapple, half the @smoked paprika{1%tsp}, juice from whole orange, and juice from half the lime. Stir in cauliflower until thoroughly coated; set aside.

Heat a drizzle of @cooking oil{2%tbsp} in a #small pot{} over medium-high heat. Add scallion whites and cook, stirring, until fragrant ~{20%seconds}.

Stir in @jasmine rice{½%cup}, @water{¾%cup}, and a pinch of @salt{1%tsp}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%minutes}.

Keep covered off heat until ready to serve.

While rice cooks, in a #medium bowl{}, combine red onion, juice from remaining lime, 2 tsp water, @sugar{1%tsp}, and salt. Cover bowl with plastic wrap and microwave ~{30%seconds}.

Stir pickled onions; cover again with plastic wrap and set aside.

Heat a drizzle of cooking oil in a #large pan{} over medium-high heat. Add cauliflower mixture in a single layer and cook, stirring occasionally, until tender and liquid has absorbed ~{4%minutes}. Taste and season with salt and @black pepper{1%tsp}.

Turn off heat. Transfer cauliflower to a plate; cover to keep warm. Wipe out pan.

Heat a drizzle of cooking oil in same pan over medium-high heat. Add black beans and remaining smoked paprika. Cook, stirring, until fragrant and warmed through ~{2%minutes}. Season with salt and black pepper.

Meanwhile, add @vegan chipotle mayonnaise{2%tbsp} and reserved pineapple juice to a #small bowl{}; stir to combine. Taste and season with salt and black pepper.

When rice is done, stir bean mixture and lime zest into pot; taste and season with salt and black pepper.

Divide rice and beans between bowls. Top with cauliflower and pickled onion (draining first). Drizzle with chipotle pineapple mayo and garnish with scallion greens. Serve.