Spicy Black Bean Cauliflower Rice Bowl with Corn, Avocado & Feta

Directions

1. Rinse produce and assemble your mise en place. Preheat the oven to 425°F and set a baking sheet nearby.
2. Break the cauliflower into quarters and grate into rice-like pieces, or pulse in a processor until fine; transfer to a medium bowl.
3. Thinly slice half of the green onions and add them to the cauliflower bowl; reserve the remaining onions.
4. Drizzle the cauliflower with oil and the listed spices, then toss to coat. Spread the mixture in an even layer on the baking sheet.
5. Roast the cauliflower, stirring halfway, until tender and golden, about 15–18 minutes.
6. While the cauliflower roasts, pick cilantro leaves from the stems, chop, and place half in a separate bowl with the lime juice; keep the rest with the onions.
7. Cut the lime in half; juice half into the cilantro bowl and cut the remaining lime into wedges for serving.
8. Heat a skillet over medium-high. Drain and rinse the black beans and corn.
9. Add oil to the hot skillet, then stir in the beans, corn, and spices; cook 3–5 minutes until warmed and fragrant, then stir in the feta.
10. Halve and pit the avocado, scoop out the flesh, and slice thinly; set aside.
11. When the cauliflower is done, stir in the lime-cilantro mixture.
12. Assemble bowls by dividing the cauliflower rice, spooning over the spicy bean mixture, and topping with cilantro, green onions, and avocado; serve with lime wedges.