---
title: "Yucatan-Style Turkey & Cauliflower Bowls"
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/yucatan-style-turkey-cauliflower-bowls-636afbfd9001cc70ed0c2dab"
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens: []
tags:
  - New
  - Bowls
  - Mexican
  - Vegetarian
  - Vegan
rating: 4.0
rating_count: 57
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Tangy and fresh citrus blend with zesty spices
  - theme: Ease of prep
    text: Quick and simple assembly for weeknights
image: "https://images.recipes.furrysalamander.com/yucatan-style-turkey-cauliflower-bowls.avif"
---
Wash and dry produce. Drain @pineapple{1%can}, reserving juice. Halve @orange{1%unit}. Zest and quarter @lime{1%unit}. Cut @cauliflower florets{1%head} into bite-size pieces if necessary. Thinly slice @scallions{4%unit}, separating whites from greens. Halve, peel, and thinly slice @red onion{1%unit}. Drain @black beans{1%can}. Set aside @ground turkey{12%oz}. 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 ~{20-30%seconds}. Stir in @jasmine rice{½%cup}, ¾ cup water, and a pinch of @salt{1%tsp}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15-18%minutes}. Keep covered off heat until ready to serve.

While rice cooks, in a #medium microwave-safe bowl{}, combine onion, juice from remaining lime, 2 tsp water, ¼ tsp @sugar{½%tsp}, and ¼ tsp @salt{1%tsp}. Cover bowl with plastic wrap and microwave ~{30-35%seconds}. Stir pickled onions; cover again with plastic wrap and set aside.

Heat a drizzle of @cooking oil{2%tbsp} 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 ~{4-6%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{2%tbsp} in same pan over medium-high heat. Add beans and remaining @smoked paprika{1%tsp}. Cook, stirring, until fragrant and warmed through ~{2-3%minutes}. Season with salt and pepper. Meanwhile, add @vegan chipotle mayonnaise{2%tbsp} and half the pineapple juice to a #small bowl{}; stir to combine. Taste and season with salt and pepper.

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