Ingredients

• 1 cup white or brown rice
  
• 1 head of cauliflower, chopped into florets
  
• 1 tablespoon olive oil
  
• 1 tablespoon taco seasoning, divided
  
• 1 (14-ounce) can black beans, rinsed and drained
  
• 1/2 cup water
  
• 2 tomatoes, chopped
  
• Half of a small onion, chopped
  
• Juice of 2 limes, plus extra wedges for serving
  
• 1/2 cup chopped fresh cilantro
  
• 2 ears of corn, kernels removed
  
• 1 avocado
  
• Hot sauce of your choice, for topping

Instructions

• Cook the rice using the instructions provided on the package.

• Set your oven to 425°F (220°C).
• Toss the cauliflower pieces with olive oil and half of the taco seasoning. Add salt and pepper.
• Spread on a baking sheet and roast for 20–25 minutes, flipping halfway so it cooks evenly.

• Add the black beans, water, and the remaining taco seasoning to a small saucepan.Bring to a low simmer.
• Mash gently with the back of a spoon until the beans thicken and turn creamy.
• Keep over medium-low heat as they continue to reduce.

• Combine the tomatoes, onion, lime juice, and cilantro in a bowl.
• Season with a pinch of salt.

• Scoop rice into each bowl, then add the warm refried black beans, corn, pico, and slices of avocado.
• Finish with a wedge of lime and a drizzle of hot sauce.
• Top everything with the roasted cauliflower.