By Madeleine Stiffler
Ingredients:
- 1 head of cauliflower, cut into florets
- 1 green bell pepper, ½” sliced
- 1 red bell pepper ½” sliced
- ½ onion ½” sliced
- ⅓ cup olive oil
- 2 tbsp lime juice
- ¼ cup taco seasoning, homemade or 1 packet of store bought
- 1 can pinto or black beans
- ½ cup salsa
- 2 cups romaine lettuce, roughly chopped
- Extra cilantro for serving
- 4 cups cilantro-lime rice
For the Avocado Crema:
- 1 avocado
- 1 garlic clove, minced
- 1/2 cup sour cream
- 1/2 tsp salt
- 3 tbsp lime juice
- 1/4 cup cilantro
Instructions:
- Preheat the oven to 400°F.
- In a large bowl toss cauliflower, onion, and bell peppers with the taco seasoning, olive oil and lime juice then spread out on a large (rimmed) baking sheet.
- Place on the center rack and bake for 30 minutes or until the cauliflower is tender with crispy edges.
- While the vegetables are cooking, prepare avocado crema by placing all ingredients in a food processor or small blender and blending until smooth.
- In a small skillet combine beans and salsa over medium heat and cook for 5 minutes, until warmed through.
- Serve the roasted taco vegetables over cilantro rice, with the beans, lettuce and avocado crema.