Vegan Spicy Tex-Mex Cauliflower Bowls

• In a large bowl, combine Tex-Mex paste and a drizzle of oil. Add cauliflower; stir until thoroughly coated. Transfer to a lightly oiled baking sheet. TIP: Line with foil first for easy cleanup! • Roast on top rack until browned and tender, 20-25 minutes. Wipe out bowl.

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. • Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, drain pineapple over a small bowl (reserve juice for Step 6). Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Finely chop cilantro. Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.

• In bowl used for cauliflower, combine drained pineapple, minced onion, half the cilantro, a squeeze of lime juice, and a pinch of lime zest. Season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion, salt, and pepper. Cook, stirring, until lightly browned, 3-5 minutes. • Stir in half the Fajita Spice Blend (all for 4 servings) and a splash of reserved pineapple juice; cook, stirring and scraping up any browned bits from bottom of pan, until veggies are browned and tender, 2-3 minutes more. TIP: If pan seems dry, add another splash of juice. • Remove pan from heat; stir in a squeeze of lime juice. Cover to keep warm.