Ingredients

• 1 medium head cauliflower, cut into florets
  
• 3 Tbsp extra-virgin olive oil, divided
  
• 1 1/2 Tbsp taco seasoning (homemade or store-bought)
  
• 1 cup diced red onion
  
• 2 tsp adobo sauce (from a can of chipotle peppers) (or 1 tsp chili powder)
• 1 tsp granulated garlic
  
• 1 tsp ground cumin
  
• 1 (15.5-oz.) can black beans, drained but not rinsed
  
• 2 plum tomatoes, diced
  
• 1 cup frozen fire-roasted corn, partially thawed
  
• 2 Tbsp chopped fresh cilantro
  
• 1 Tbsp fresh lime juice
  

• 1 cup plain whole-milk Greek yogurt
  
• 1/2 jalapeño, seeds and ribs removed
  
• 1/4 cup extra-virgin olive oil
  
• 1/4 cup packed fresh cilantro leaves
  
• 2 Tbsp fresh dill
  
• Juice of 1 lemon
  
• 1 tsp granulated garlic
  
• 1/2 tsp onion powder
  
• 1/2 tsp kosher salt + 1/4 tsp black pepper
  

• Tortillas or tortilla chips, chopped romaine lettuce, cotija cheese, and/or avocado.

Instructions

1. Roast the Cauliflower
   Preheat the oven to 425°F. In a large bowl, coat the cauliflower with 2 tablespoons of the oil and the taco seasoning. (If your taco seasoning isn’t salted, mix in 1/2 tsp kosher salt.)
   Spread the florets out on a rimmed baking sheet without crowding them. Roast 30–35 minutes, tossing once halfway through, until browned and tender.
2. Prepare the Bean Mixture
   Warm the remaining tablespoon of oil in a large skillet over medium heat. Add the red onion and cook until softened, about 3–5 minutes.
   Stir in the adobo sauce, granulated garlic, and cumin; cook for 1 minute.
   Add the black beans, tomatoes, corn, and 1/2 teaspoon kosher salt. Let everything simmer gently for 5–7 minutes, or until slightly thickened.
   Finish with the cilantro and lime juice.
3. Blend the Jalapeño Ranch
   Place all dressing ingredients into a food processor and blend until completely smooth.
4. Assemble the Bowls
   Spoon the warm bean mixture into four bowls. Add generous portions of the roasted cauliflower, any optional toppings you like, and a drizzle of the Jalapeño Ranch.

• Every component also works beautifully inside a toasted tortilla if you’d rather transform this into tacos.