Subscriber OnlyRecipes

Whole baked cauliflower burrito bowl with refried beans and guacamole

Whole baked cauliflower burrito bowl with refried beans and guacamole. Photograph: Harry Weir
Serves: 2
Course: Lunch
Cooking Time: 30 mins
Prep Time: 20 mins


  • For the cauliflower:
  • 1 head of cauliflower
  • 2tbs vegetable oil
  • 70g butter
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1/2tsp chilli powder
  • 8 dried lime leaves
  • Salt
  • For the guacamole:
  • 2 ripened avocados
  • 1/2 small onion, diced
  • 1tsp chilli flakes
  • Small bunch coriander, chopped
  • Juice and zest of 1 lime
  • Salt
  • 1tbs natural yoghurt
  • For the refried beans:
  • 1 can pinto beans
  • 1tbs vegetable oil
  • 1/2 small onion, diced
  • 1 garlic clove, crushed
  • 1/2 red chilli, diced
  • 1tsp ground cumin
  • 1tsp paprika
  • 70ml water
  • Salt
  • Juice of 1 lime
  • To garnish:
  • 100g cooked brown rice
  • Coriander leaves
  • 2 lime wedges
  • 1/2 red chilli, sliced
  1. Preheat the oven to 200 degrees. Peel the green leaves from the cauliflower and remove the thick base.
  2. Heat an oven-proof frying pan and add the oil. Place the cauliflower in the pan and begin to get a bit of colour on the exterior. Once it begins to brown, lower the heat slightly and add the butter followed by the spices and lime leaves. Baste the cauliflower in the melted butter and spices for two minutes, then place the pan in the oven. Cook for 30 minutes or until the cauliflower is soft, basting every 10 minutes.
  3. While the cauliflower is in the oven, make the guacamole and refried beans. To make the guacamole, cut the avocados in half lengthways and twist apart. Remove the pit and scoop out the flesh with a spoon. Chop until fine and place in a bowl. Add the diced onion, chilli flakes, chopped coriander (stalks and leaves together; the stalks have lots of flavour), lime juice, salt and yoghurt and mix well.
  4. To make the refried beans, strain the tin of pinto beans. Heat a frying pan over a medium heat and add the oil. Add the onions and fry for four to five minutes until softened. Add the garlic, red chilli, ground cumin and paprika and cook for two minutes. Stir in the pinto beans, season with salt, then lower the heat and add the water. Cook for five minutes, stirring regularly, then take off the heat and use a potato masher or fork to mash up at least half the beans. Add the lime juice and stir. Leave covered until ready to serve.
  5. When the cauliflower is ready, cut into florets and add to a bowl along with a spoon of refried beans, guacamole and cooked brown rice. Garnish with coriander leaves, a lime wedge and sliced red chilli.
Mark Moriarty

Mark Moriarty

Mark Moriarty is an award winning chef, TV host, author and Irish Times columnist.