Ingredients:

  • 600g cauliflower, cut into bite-sized florets
  • 3 tbsp avocado oil
  • 1 tbsp honey
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp chipotle peppers in adobo sauce
  • 1/4 cup Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 clove garlic, minced
  • 1 tsp honey
  • 1 pinch salt
  • 400g cauliflower rice
  • 1 cup shredded red cabbage
  • 1/2 cup diced red onion
  • 1 ripe avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. In a blender or food processor, combine the chipotle peppers, Greek yogurt, lime juice, minced garlic, honey, and salt. Process until the mixture is velvety and smooth, then refrigerate.
  2. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  3. In a large mixing bowl, toss cauliflower florets with avocado oil, 1 tbsp honey, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  4. Spread the cauliflower in a single layer on the baking sheet and roast for 20–25 minutes until charred and tender.
  5. Steam or sauté the cauliflower rice in a non-stick skillet until tender.
  6. Assemble the bowls by placing cauliflower rice at the base, topped with roasted cauliflower, shredded red cabbage, diced red onion, and sliced avocado.
  7. Drizzle the chipotle lime sauce over the bowls and garnish with chopped cilantro and lime wedges.