Roasted Cauliflower Taco Bowls with Cilantro Lime Ranch | Timmy’s Recipe Book
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Baking sheet
- Parchment paper
- Oven
- Stove
- Saucepan
- Skillet
- Wooden spoon
- Fork
- Can opener
- Refrigerator
- Serving bowl
Ingredients
- 1/4 cup mayonnaise ($0.13)
- 1/4 cup sour cream ($0.11)
- 1 lime ($0.50)
- 1/4 tsp garlic powder ($0.02)
- 1/8 tsp onion powder ($0.01)
- 1 Tbsp finely chopped cilantro ($0.05)
- 1 green onion, chopped ($0.11)
- 1/4 tsp salt ($0.02)
- 1 head cauliflower ($2.39)
- 2 Tbsp olive oil ($0.32)
- 1/2 Tbsp chili powder* ($0.15)
- 1/2 tsp smoked paprika ($0.05)
- 1/2 tsp ground cumin ($0.05)
- 1/8 tsp cayenne pepper ($0.02)
- 1/4 tsp dried oregano ($0.02)
- freshly cracked pepper ($0.03)
- 1 cup long grain white rice ($0.62)
- 1 ½ cups water ($0.00)
- 1 15 oz. can black beans ($0.89)
- 1 cup frozen corn ($0.20)
- 1 Tbsp cooking oil ($0.08)
- 1 pint grape tomatoes ($2.29)
- Fresh cilantro and sliced green onion for garnish ($0.20)
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