Cauliflower Walnut Taco Bowl

• Steamed Rice(250 g)
• Cauliflower(1)
• Walnuts(120 g)
• Black Beans(2)
• Corn(200 g)
• Avocado(1)
• Tomato(2)
• Red Onion(1)
• Lime(2)
• Coriander(15 g)
• Olive oil(3 tbsp)
• Tomato paste(1 tbsp)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Garlic powder(1 tsp)
• Onion powder(1 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Preheat the oven to 220C. Cook {White rice} in plenty of water until tender, about 12 minutes, then drain and cover to keep warm.

   ~12 min

2. 2

   Meanwhile, cut the {Cauliflower} into small florets, finely chop half the {Red Onion}, dice the {Tomato}, roughly chop the {Fresh cilantro}, and cut the {Avocado} into slices. Drain and rinse the {Black Beans}.

   ~10 min

3. 3

   In a large bowl, mix {Olive oil}, {Tomato paste}, {Cumin}, {Smoked paprika}, {Garlic powder}, {Onion powder}, {Oregano}, optional {Chili flakes}, {Salt}, and {Black pepper}. Add the {Cauliflower} and {Walnuts}, then toss well until everything is evenly coated.

   ~7 min

4. 4

   Spread the cauliflower and walnuts on a tray. Roast for 22 minutes, stirring once halfway, until the cauliflower is tender with golden edges and the walnuts are toasted. In the last 5 minutes, add the {Corn} to the tray to warm through.

   ~22 min

5. 5

   While the tray bakes, make a quick salsa by mixing the remaining {Red Onion}, {Tomato}, most of the {Fresh cilantro}, the juice of {Lime}, and a pinch of salt in a bowl. Toss the {Black Beans} with a spoonful of the salsa juices to season them lightly.

   ~5 min

6. 6

   Divide the warm {White rice} between bowls and toss lightly with the remaining juice of {Lime}. Top with the roasted cauliflower and walnuts, {Black Beans}, {Corn}, salsa, and {Avocado}. Finish with the remaining {Fresh cilantro} and serve.

   ~2 min