Vegan Yucatan-Style Cauliflower Bowls

🥘 Ingredients

• black beans
  1 can
• black pepper
  1 tsp
• cauliflower florets
  1 unit
• cooking oil
  2 tbsp
• jasmine rice
  ½ cup
• lime
  2 units
• orange
  1 unit
• pineapple
  1 c
• red onion
  1 unit
• salt
  1 tsp
• scallions
  4 units
• smoked paprika
  1 tsp
• sugar
  1 tsp
• tex-mex paste
  2 tbsp
• vegan chipotle mayonnaise
  2 tbsp
• water
  ¾ cup

🍳 Cookware

• large bowl
• small pot
• medium bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice red onion . Drain and rinse black beans . Cut cauliflower florets into bite-size pieces. Quarter lime and orange . Drain pineapple , reserving juice. Thinly slice scallions , separating whites from greens.

   red onion: 1 unit, black beans: 1 can, cauliflower florets: 1 unit, lime: 2 units, orange: 1 unit, pineapple: 1 c, scallions: 4 units
2. 

   2

   In a large bowl , whisk together tex-mex paste , drained pineapple, half the smoked paprika , juice from whole orange, and juice from half the lime. Stir in cauliflower until thoroughly coated; set aside.

   tex-mex paste: 2 tbsp, smoked paprika: 1 tsp
3. 

   3

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until fragrant ⏱️ 20 seconds .

   cooking oil: 2 tbsp
4. 

   4

   Stir in jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .

   jasmine rice: ½ cup, water: ¾ cup, salt: 1 tsp
5. 

   5

   Keep covered off heat until ready to serve.
6. 

   6

   While rice cooks, in a medium bowl , combine red onion, juice from remaining lime, 2 tsp water, sugar , and salt. Cover bowl with plastic wrap and microwave ⏱️ 30 seconds .

   sugar: 1 tsp
7. 7

   Stir pickled onions; cover again with plastic wrap and set aside.
8. 8

   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 .

   black pepper: 1 tsp
9. 9

   Turn off heat. Transfer cauliflower to a plate; cover to keep warm. Wipe out pan.
10. 10

    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.
11. 11

    Meanwhile, add vegan chipotle mayonnaise and reserved pineapple juice to a small bowl ; stir to combine. Taste and season with salt and black pepper.

    vegan chipotle mayonnaise: 2 tbsp
12. 12

    When rice is done, stir bean mixture and lime zest into pot; taste and season with salt and black pepper.
13. 13

    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.