Smoky Roasted Cauliflower:
one head cauliflower, cut into small florets
red bell pepper, cut in half
3 tablespoons olive oil
1 teaspoon salt
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon ground chipotle (optional)
1/2 teaspoon garlic powder
Seasoned Black beans:
1 x 14-ounce can black beans ( serves 2-3, feel free to double) rinsed, drained
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
drizzle olive oil
2 cups cooked rice (optional, or sub quinoa or black rice)
If making rice or quinoa, cook it according to directions first.
Roast the Cauliflower: Toss Cauliflower with olive oil, salt and spices in a large bowl, and place in a single layer, on parchement-lined sheet pans ( you may need two. Cut the bell pepper in half and place on the same sheet pan open side down. Roast 12 minutes, turn cauliflower over, rotating racks ( top rack will cook faster) and cook another 12-15 minutes, until nice and golden, and fork-tender.
Make the Chimichurri Sauce, optional Mexican slaw and optional pickled onions
Season the blackbeans: Warm up the black beans in a small pot on the stove, adding water, spices, salt and oil. Or buy the seasoned black beans from the store.
Assemble Bowls: Layer rice and beans, top with roasted cauliflower. Drizzle with a little chimichurri sauce and garnish with the slaw, avocado, pickled onions, sprouts and cilantro.