---
title: Vegan Yucatan-Style Cauliflower Bowls
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-yucatan-style-cauliflower-bowls-63694f40e30ef45ee90a14f4
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens: []
tags:
  - New
  - Vegan
rating: 4.0
rating_count: 442
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "The cauliflower was a standout, with the pickled onions and chipotle pineapple mayo adding a nice balance of sweet and spicy."
  - theme: Ease of prep
    text: "Some found it straightforward, while others felt it wasn't as easy as other HelloFresh meals."
nutrition:
  calories: 630
  protein: 19
  fat: 11
  saturated fat: 1
  carbohydrates: 110
  sugar: 29
  fiber: 16
  sodium: 1200
  potassium: 1120
  calcium: 180
  iron: 3.9
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Cauliflower/vegan-yucatan-style-cauliflower-bowls.avif"
---
Wash and dry all produce. Drain @pineapple{8%ounce}, reserving juice. Halve @orange{2%unit}. Zest and quarter @lime{2%unit}. Cut @cauliflower florets{20%ounce} into bite-size pieces if necessary. Thinly slice @scallions{4%unit}, separating whites from greens. Halve, peel, and thinly slice @red onion{2%unit}. Drain @black beans{2%unit}.

In a #large bowl{}, combine @Tex-Mex paste{2%unit}, drained pineapple, half the @smoked paprika{2%teaspoon} (you'll use the rest later), juice from the whole orange, and juice from half the lime. Stir in cauliflower until thoroughly coated; set aside.

Heat a drizzle of @cooking oil{4%teaspoon} in a #small pot{} over medium-high heat. Add scallion whites and cook, stirring, until fragrant, ~{20-30%seconds}.

Stir in @jasmine rice{1%unit}, 3/4 cup water (1 1/4 cups for 4 servings), and a pinch of @salt{1%teaspoon}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ~{15-18%minutes}.

Keep covered off heat until ready to serve.

While rice cooks, in a #medium microwave-safe bowl{}, combine onion, juice from remaining lime, 2 tsp water, 1/4 tsp @sugar{2%teaspoon}, and 1/4 tsp salt (use 3 tsp water, 1/2 tsp sugar, and 1/2 tsp salt for 4 servings). Cover bowl with @plastic wrap{} and microwave for ~{30-35%seconds}.

Stir pickled onions; cover again with plastic wrap and set aside.

Heat a drizzle of oil in a #large pan{} over medium-high heat. Add cauliflower mixture in a single layer and cook, stirring occasionally, until tender and liquid has absorbed, ~{4-6%minutes}. Taste and season with salt and @black pepper{1%teaspoon}.

Turn off heat. Transfer cauliflower to a plate; cover to keep warm. Wipe out pan.

Heat a drizzle of oil in the same pan over medium-high heat. Add beans and remaining paprika. Cook, stirring, until fragrant and warmed through, ~{2-3%minutes}. Season with salt and pepper.

Meanwhile, in a #small bowl{}, stir together @vegan chipotle mayonnaise{4%tablespoon} and half the pineapple juice (use all for 4 servings). Taste and season with salt and pepper.

When rice is done, stir bean mixture and lime zest into pot; taste and season with salt and pepper.

Divide rice and beans between bowls. Top with cauliflower and pickled onions (drain first). Drizzle with chipotle pineapple mayo and sprinkle with scallion greens.