Vegan Yucatan-Style Cauliflower Bowls

🥘 Ingredients

• Tex-Mex paste
  2 unit
• black beans
  2 unit
• black pepper
  1 tsp
• cauliflower florets
  20 oz
• cooking oil
  4 tsp
• jasmine rice
  1 unit
• lime
  2 unit
• orange
  2 unit
• pineapple
  8 oz
• plastic wrap
• red onion
  2 unit
• salt
  1 tsp
• scallions
  4 unit
• smoked paprika
  2 tsp
• sugar
  2 tsp
• vegan chipotle mayonnaise
  4 tbsp

🍳 Cookware

• large bowl
• small pot
• medium microwave-safe bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Drain pineapple , reserving juice. Halve orange . Zest and quarter lime . Cut cauliflower florets into bite-size pieces if necessary. Thinly slice scallions , separating whites from greens. Halve, peel, and thinly slice red onion . Drain black beans .

   pineapple: 8 oz, orange: 2 unit, lime: 2 unit, cauliflower florets: 20 oz, scallions: 4 unit, red onion: 2 unit, black beans: 2 unit
2. 

   2

   In a large bowl , combine Tex-Mex paste , drained pineapple, half the smoked paprika (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.

   Tex-Mex paste: 2 unit, smoked paprika: 2 tsp
3. 

   3

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until fragrant, ⏱️ 20-30 seconds .

   cooking oil: 4 tsp
4. 

   4

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

   jasmine rice: 1 unit, salt: 1 tsp
5. 

   5

   Keep covered off heat until ready to serve.
6. 

   6

   While rice cooks, in a medium microwave-safe bowl , combine onion, juice from remaining lime, 2 tsp water, 1/4 tsp sugar , 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 .

   sugar: 2 tsp, plastic wrap
7. 7

   Stir pickled onions; cover again with plastic wrap and set aside.
8. 8

   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 .

   black pepper: 1 tsp
9. 9

   Turn off heat. Transfer cauliflower to a plate; cover to keep warm. Wipe out pan.
10. 10

    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.
11. 11

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

    vegan chipotle mayonnaise: 4 tbsp
12. 12

    When rice is done, stir bean mixture and lime zest into pot; taste and season with salt and pepper.
13. 13

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