Cauliflower Burritos

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Colorful Cauliflower Burritos

I’ve said it before, but cooking is my “art form.”  I love to eat, I have no rules or diets I have ever, ever followed.  I adore the colors, the textures, the creativity of food I prepare. What does this have to do with Cauliflower Burritos? Allow me to explain…

It was a Monday at the end of July.  Meatless Monday. It happened to be my shopping day at the grocery store day as well.  I only go food shopping when I have over 15 things on the list, and before I go I have a general idea of which meals I am going to prepare – based on when we might be eating away from home, who might drop over for dinner or lunch.  My point is, shopping for food is not random for me. I go with a list, click off each item, and get through the store quickly (I even arrange my grocery list according to the aisles of the store. Don’t knock it, it’s super-efficient). The checkers at the cash register always ask me what I am making and sometimes I even bring them leftover food.  Last week I dropped off some potato salad to Rena, for example.

In case you were wondering, my meals that week included miso-marinated chicken stir-fried with fresh green and yellow beans and tons of fresh herbs, tuna noodle casserole, grilled bruschettas, tuna/bean salad, spaghetti with homemade, basil-laden tomato sauce, and CAULIFLOWER BURRITOS.

Now, I did not have a recipe for said burritos.  I had an idea and a plan, and everything went seamlessly and exceeded my expectations.  It was easy, and we stuffed ourselves to the gills. We ate every morsel on the serving platter along with a fair amount of wild rice pilaf I made.

Clean Plate Club

Here you go, and you are most welcome.

Cauliflower Burritos

Serves two famished eaters (Each of us had two whole burritos.  Honestly one would have sufficed but they were so darned good we just kept going.)



Cauliflower Ingredients
  • 1 head of cauliflower, cut into 1-inch florets
  • 1 ½ Tbsp extra virgin olive oil
  • ½ tsp of chili powder
  • ½ tsp of cumin
  • ¼ tsp of garlic powder
  • ½ tsp of salt
  • 20 grinds of fresh black pepper

Preheat the oven to 425 degrees and line a sheet pan with aluminum foil.  I roasted my cauliflower in my handy dandy toaster oven. Toss all the ingredients together in a large bowl and place on the baking sheet.  Roast for 25 minutes, turning once with a spatula midway. Taste to be sure it is perfect, and place into a dish for serving after it is ready. The spices really punch up the flavor here.

All the fixin’s

Meanwhile, prepare a platter with: 

  • Chopped lettuce or napa cabbage (You will see I used leaf lettuce from my garden)
  • ½ large avocado, diced
  • Wedges of lime to spritz on top
  • Sliced cherry tomatoes (mine were homegrown) or diced fresh tomatoes
  • ¼ cup plain unflavored yogurt
  • Fresh DILL (I bet you thought I was going to say Cilantro!  Nope, gotta have something unexpected.)
  • Bottle of hot sauce
  • 4 large flour tortillas.  I put all 4 of ours between two damp paper towels and microwaved them for 30 seconds.  They were so perfect. You can keep them wrapped in a dish towel to keep them warm.

To serve, you can make any type of rice – I had a very non-Central American type of wild rice pilaf here.  Rice can be a side dish or go into the burrito. Put a large tortilla on each plate and let everyone fill their burrito according to their taste.  Add hot sauce if you wish. Enjoy!

PS: Fresh Fruit is great as a side to these.

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