This savory, sweet, and spicy wine reduction is fantastic drizzled over grilled or baked fruit, gives sweet vanilla ice cream a deep tang, or perks up waffles for brunch. will dazzle the diners at your dinner party with a straightforward yet elegant sauce.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 bowls |
Ingredients
- 2 pounds riced cauliflower
- 1 red bell pepper, sliced, or more to taste
- 1 small red onion, halved and sliced
- ¼ cup extra-virgin olive oil
- 4 cloves garlic, grated
- 1 ½ tablespoons fajita seasoning
- 2 teaspoons ground cumin
- 1 ½ teaspoons kosher salt
- 1 (15.5 ounce) can pinto beans, rinsed and drained
- 4 ounces crumbled cotija cheese
- ½ cup chopped fresh cilantro
- ½ cup pepitas (pumpkin seeds) (Optional)
- 2 green onions, thinly sliced
- 1 lime, juiced
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.
- Combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajitas seasoning, cumin, and salt in a large bowl; stir until coated. Spread vegetable mixture onto the prepared baking sheet.
- Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
- Top vegetable mixture with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.
- A large head of cauliflower can also be used in place of the prepared riced cauliflower. Remove the core from the cauliflower and cut it into large florets. In 2 to 3 batches, using a food processor, pulse the cauliflower until finely chopped. About 8 to 10 long pulses per batch works perfectly.
Nutrition Facts
| Calories | 516 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 13 g |
| Protein | 21 g |
| Saturated Fat | 9 g |
| Sodium | 1601 mg |
| Sugars | 8 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make and very yummy
Very good. Only real change I made was doubled the beans and after adding them put back in the over for 5 more minutes. Skipped the pepita’s, just didn’t want to buy them. Created a topping w/ fat free greek yogurt, lime juice, cayenne and salt. Will definitely make again.
Nice vegetarian dinner, and low points for weight watchers! Used seasoned black beans, and added a little Cholula before eating. Definite repeat!
Loved it
Added taco spice, and different cheese that I had left over.
We used a food processor to rice the raw cauliflower…it worked perfect. Swapped in some Pico de Gallo and shrimp seasoned with some of the fajita seasoning. This is a nee favorite
Recipe was great! I did add some mushrooms and tomatoes along with some garlic powder and onion powder, although I put that on everything.
I haven’t made this yet but I bet it would be good with a dressing. Avocado Ranch or tomatillo ranch
Made as written except added the pinto beans to the last 15 mins of cooking. Really good!
Parmesan or feta make good substitutions for the cheese. This was super yummy
Delicious and easy- I always add shredded roasted chicken to these bowls for extra protein and to make them more filling- one my “go to” recipes when I can’t figure out what to make for dinner:)
Kids even loved it! Spiced up the pinto beans with some diced green chiles and used edamame instead of the seeds. Will definitely add to the rotation!
This recipe was delicious. I added chopped tomato, guacamole and salsa and served w pita chips. Definitely making this again.
This was so good! I added a jalapeno, mushrooms and green pepper to the roasted veggies. My family loved it and we ate it all!
My husband and I love this recipe! It is easy and a great vegetarian meal. It’s pretty simple and we serve it on tortillas or with tortilla chips with side of salsa and feta or goat cheese. I have made this recipe at least 7 times now and enjoy it every time.
So good. I added some cumin to the black beans before serving and made guacamole to top. None left,!
Loved it. We have multiple special diets in our house. This is a meal we can all enjoy together. Thank you.
I’ve made this dish many, many times and never rated it. I thought that I should remedy that mistake since I love it so much! This is a very forgiving recipe. I’ve made it as written and many other ways as well. I make my own seasoning mix, often use frozen vegetables, sometimes add shrimp or different beans. It doesn’t matter, it’s always fantastic. Add some hot sauce at the end or some pickled peppers. Both are wonderful additions if you like things spicy. Enjoy the healthy deliciousness of this meal! You will want to make it again and again…
It was pretty tasty. We had it on tortillas and ate it like a burrito. I wish the vegetables had come out crunchier. Maybe I had put too much olive oil?
My wife enjoyed it…I found it okay.
Thanks for the recipe! I don’t even like cauliflower yet the flavors here are delicious. We’ve enjoyed this recipe multiple times in our home.