Cauliflower Lime Burrito Bowl⚓︎

Based on>425F with an olive oil and spice l-cilantro-lime-rice/7720. Cauliflower in Instant Pot inspired by

Personal rating:




  • 1 head cauliflower
  • 1 cup basmati rice
  • 1 yellow onion, diced
  • 1 (15 oz) can black beans, rinsed
  • 1 (15 oz) can corn, rinsed


  • 1 tbsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt


Note: this serves 4, so save one of each for the 2nd day

  • 2 avocados, diced
  • 2 limes, diced
  • 2 tomatoes, diced
  • 1 small bunch cilantro, remove and mince the leaves


  • Pour 1 cup of water and place the trivet in the Instant Pot
    • Remove the leaves from the Cauliflower
    • Cook for “0” min at high pressure (if longer, will be too soft)
    • Once at pressure, quick release
    • Remove the cauliflower to cool
  • Prep the spice mix
  • In a large skillet, on medium heat, saute the onion with half of the spices
  • Rinse the rice and store in 2-cup measure (and save strainer for beans and corn)
    • In the Instant Pot, combine rice and water at a 1:1.5 ratio with broth or water
    • Cook for 8 min at high pressure
    • Quick release
    • Add juice of 1 lime per cup of rice and fluff
  • Add the beans and corn to the pan
  • Once cool enough, chop the cauliflower into bite size pieces and add to the pan
    • Coat with remaining spices
  • Serve in bowls with diced toppings


  • The cauliflower can also be roasted at >425F. Chop into bite size pieces, coat with olive oil and half of spices, then roast for 20 minutes