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Home » Recipes » Vegan Main Dishes

Cheesy Cauliflower Bake

Published: Feb 2, 2021 · Modified: Mar 15, 2021 by Lexi

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This spicy, cheesy cauliflower bake with black beans and rice is a flavorful, easy one pot meal! It comes together quickly in a large skillet – perfect for a family dinner or vegan meal prep.

overhead view of vegan cheesy cauliflower bake with black beans and rice in large skillet.

Why we love this recipe

  • One pot wonder: this cheesy cauliflower bake comes together in just one large skillet. Quicker and easier to make + fewer dishes to clean!
  • Family friendly: the whole family will love this recipe, and it's filling enough that you don't need any side dishes. The perfect balanced one-pot dinner!
  • Packed with flavor: with plenty of spices and herbs, taco sauce and jalapeño, this cheesy cauliflower bake is big on flavor. You can always adjust seasonings for a milder option if you're spice-sensitive.
  • Meal prep friendly: it tastes just as great the next day!
  • Vegan and gluten free: we use vegan cheddar "cheese" to keep this 100% plant-based (although you can certainly use regular cheese, too). It's also naturally gluten free, with cauliflower and white rice as the starchy base.

Video tutorial

Ingredients

Here are the key ingredients you'll need to make this cheesy cauliflower bake:

overhead view of ingredients for cheesy cauliflower black bean bake.
  • Small head of cauliflower, broken into small florets
  • White rice
  • Jalapeño
  • Taco sauce
  • Diced tomatoes
  • Black beans
  • Seasonings: cilantro, dried oregano, cumin, paprika, garlic, cinnamon, salt
  • Cheddar cheese (vegan or regular)

Ingredient Notes

  • Taco sauce: taco sauce is typically made with a tomato base, vinegar and dried spices. It's inexpensive, available at most grocery stores, and great in tacos (as the name suggests!).
    • Substitution: if you don't have any, sub with 2 tablespoon of tomato paste and add an extra ¼ teaspoon each of cumin, paprika and garlic powder.
    • Want to make it from scratch? Try this recipe! It's super easy and only takes 5 minutes.
  • Rice: use a long grain white rice, like jasmine or basmati, which cook quickly and soak up lots of flavor in this cauliflower bake.
    • Substitution: quinoa is the best substitute since it also cooks quickly.
  • Spice sensitive? Cut back on the jalapeño or leave it out altogether.
  • Diced tomatoes: you can also use fire roasted tomatoes or diced tomatoes with green chilies.
  • Vegan cheese: a few brands we love include Field Roast, VioLife and Miyokos. Of course if you're not vegan, feel free to use regular cheese.
overhead view of vegan cauliflower rice black bean bake on a plate.

Step-by-step instructions

This vegan cheesy cauliflower bake comes together easily in one pan in just a few steps.

To start, preheat your oven to 350˚F. 

Heat oil in a large, oven safe skillet over medium heat.

Add onion and sauté for 5-6 minutes, until softened. Add jalapeño and bell pepper and continue cooking for 5 minutes. 

overhead view of onion, pepper and jalapeño sautéed in a large skillet.

To prep the cauliflower, remove stems and any outer leaves. Break into small florets using your hands, or chop with a knife. You want small, bite-sized pieces.

Add all remaining ingredients except cheese (cauliflower, rice, vegetable broth, taco sauce, lime juice, tomatoes, black beans, cilantro, salt, oregano, coconut sugar, cumin, paprika, garlic powder and cinnamon).

overhead view of cauliflower black bean and rice bake in large skillet.

Stir well, then bring to a boil. Reduce heat to low and simmer for about 15 minutes, stirring every few minutes. 

overhead view of cauliflower black bean and rice bake in large skillet.

Spread cheese in an even layer on top of skillet. Cover with foil and bake for 25 minutes, or until cheesy is melted and rice is fully cooked.

overhead view of vegan cheesy cauliflower bake with black beans and rice in large skillet.

Optional: add toppings like green onion, cilantro, avocado, sour cream, etc.

Expert tips

  • If using vegan shredded cheese, the best way to get it to melt is to cover the skillet with aluminum foil while baking. If using a casserole dish, you can also use a lid.
  • How to prepare jalapeño: slice the jalapeño in half lengthwise. Use a spoon to scoop out the seeds and inner membrane (this is the super spicy part.) Discard, then finely dice.
  • Storage: store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in microwave.
close up view of cheesy vegan cauliflower, rice and black bean bake in a skillet.

Frequently asked questions

Can you use frozen cauliflower?


Yes. One small head of cauliflower is equal to about 3 cups of frozen cauliflower florets.

Can you use brown rice in this cheesy cauliflower bake?


We don't suggest brown rice as it takes longer to cook and may alter the recipe.

Can this be frozen?


Technically yes, but we don't suggest it. This wasn't nearly as good reheated from the freezer as it is fresh, but if necessary, you can freeze leftovers for up to 3 months.

overhead view of vegan cheesy cauliflower bake with black beans and rice in large skillet.

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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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overhead view of vegan cheesy cauliflower bake with black beans and rice in large skillet.

Cheesy Cauliflower Bake


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5 from 1 review

  • Author: Lexi
  • Total Time: 1 hour
  • Yield: 6 servings
  • Diet: Vegan
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Description

This spicy, cheesy cauliflower bake with black beans and rice is a flavorful, easy one pot meal! It comes together quickly in a large skillet – perfect for a family dinner or vegan meal prep.


Ingredients

  • 2 tbsp olive oil 
  • 1 red onion, diced (1 ½ cups)
  • 1 small jalapeño, deseeded and finely minced
  • 1 yellow bell pepper, diced
  • 1 small head of cauliflower broken into small florets (4 cups)
  • 1 cup long grain white rice (dry)
  • 3 cups vegetable broth
  • ¼ cup taco sauce*
  • 1 tbsp freshly squeezed lime juice (½ of a lime)
  • 1 15 oz can diced tomatoes (we used no salt added)
  • 1 15 oz can black beans, drained and rinsed
  • 2 tbsp fresh cilantro, chopped
  • 2 tsp dried oregano
  • ½ tbsp fine kosher salt
  • ½ tbsp coconut sugar
  • ¾ tsp cumin 
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ¼ tsp cinnamon
  • 1 8oz bag shredded cheddar cheese (about 2 cups)


Instructions

  1. Preheat oven to 350˚F. 
  2. Heat oil in a large, oven safe skillet over medium heat. Add onion and sauté for 5-6 minutes, until softened. Add jalapeño and bell pepper and continue cooking for 5 minutes. 
  3. Add cauliflower, rice, vegetable broth, taco sauce, lime juice, tomatoes, black beans, cilantro, salt, oregano, coconut sugar, cumin, paprika, garlic powder and cinnamon. Stir well, then bring to a boil. Reduce heat to low and simmer for about 15 minutes, stirring every few minutes. 
  4. Spread cheese in an even layer on top of skillet. Cover with foil and bake for 25 minutes, or until cheesy is melted and rice is fully cooked. Serve hot. 

Notes

Taco sauce: taco sauce is typically made with a tomato base, vinegar and dried spices. It's inexpensive and  available at most grocery stores. If you don't have any, sub with 2 tablespoon of tomato paste and add an extra ¼ teaspoon each of cumin, paprika and garlic powder. Make it from scratch in 5 minutes with this recipe. 

Rice: use a long grain white rice, like jasmine or basmati, which cook quickly and soak up lots of flavor in this cauliflower bake. Substitution: quinoa is the best substitute since it also cooks quickly. 

Spice sensitive? Cut back on the jalapeño or leave it out altogether. 

Storage: store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in microwave. 

If using vegan shredded cheese, the best way to get it to melt is to cover the skillet with aluminum foil while baking. If using a casserole dish, you can also use a lid. 

Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 551
  • Sugar: 9.6 g
  • Sodium: 1311.9 mg
  • Fat: 25.2 g
  • Carbohydrates: 58.7 g
  • Fiber: 10.3 g
  • Protein: 25.1 g

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

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Comments

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  1. Coach Marisa says

    April 19, 2021 at 12:47 am

    As soon as my family tried this, they immediately asked when I could make it again (and why I hadn't doubled the recipe in the first place.) With over 600 views on the #cookingwithcoachm IGTV I made of this recipe and too many "saved to collection" to count, this is a recipe NOT TO MISS!!!

    Reply
    • Lexi says

      April 19, 2021 at 7:44 am

      This is the best review ever! Thank you so much and we're so thrilled you loved it!

      Reply
  2. Janessa says

    February 17, 2021 at 12:09 am

    I especially enjoyed this with big dollops of sour cream on top. It was a lunch I looked forward too. I used basmati rice no problems. Thanks for another good recipe.

    Reply
    • Lexi says

      February 17, 2021 at 8:59 am

      So glad you enjoyed!

      Reply
Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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