Vegan Yucatan-Style Cauliflower Bowls
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Vegan Yucatan-Style Cauliflower Bowls

Vegan Yucatan-Style Cauliflower Bowls

with Spiced Black Beans & Chipotle Pineapple Mayo

Tangy and fresh, citrus is key to Yucatán’s vibrant cuisine. Our inspired sauce blends lime, orange, and pineapple juices with zesty spices, adding savory and aromatic notes to the cauliflower star of this all-veg dish. It’s served over jasmine rice with spiced black beans and lime-pickled red onions. Sweet, spicy, smoky vegan chipotle-pineapple mayo and a smattering of fresh scallions complete this muy delicioso bowl.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time15 minutes


serving amount

10 ounce

Cauliflower Florets

1 unit


1 unit


2 unit


1 unit

Red Onion

4 ounce


1 unit

Tex-Mex Paste

1 teaspoon


½ cup

Jasmine Rice

1 unit

Black Beans

2 tablespoon

Vegan Chipotle Mayo

Not included in your delivery

1 tablespoon

Cooking Oil

¼ teaspoon





Nutrition Values

/ per serving
Calories710 kcal
Fat24 g
Saturated Fat3.5 g
Carbohydrate107 g
Sugar24 g
Dietary Fiber15 g
Protein16 g
Cholesterol0 mg
Sodium1560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Small pot
Medium Bowl
Plastic Wrap
Large Pan
Small Bowl


Prep & Mix Cauliflower

• Wash and dry 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 onion. Drain beans. • In a large bowl, whisk together Tex-Mex paste, drained pineapple, half the paprika (you’ll use the rest later), juice from whole orange, and juice from half the lime. Stir in cauliflower until thoroughly coated; set aside.

Cook Rice

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until fragrant, 20-30 seconds. • Stir in rice, ¾ cup water (1¼ 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. • Keep covered off heat until ready to serve.

Pickle Onion

• While rice cooks, in a medium microwave-safe bowl, combine onion, juice from remaining lime, 2 tsp water, ¼ tsp sugar, and ¼ tsp salt (use 3 tsp water, ½ tsp sugar, and ½ tsp salt for 4 servings). Cover bowl with plastic wrap and microwave for 30-35 seconds. • Stir pickled onions; cover again with plastic wrap and set aside.

Cook Cauliflower

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

Warm Beans & Make Sauce

• Heat a drizzle of oil in 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. • Meanwhile, add vegan chipotle mayo and half the pineapple juice (all for 4 servings) to a small bowl; stir to combine. Taste and season with salt and pepper.

Finish & Serve

• When rice is done, stir bean mixture and lime zest into pot; taste and season with salt and pepper. • Divide rice and beans between bowls. Top with cauliflower and pickled onion (draining first). Drizzle with chipotle pineapple mayo and garnish with scallion greens. Serve.