Mini San Marzano Tomatoes- cut in half or quartered (can substitute cherry or grape tomatoes)
Fresco Mexican Crumbling Cheese– crumbled
Fresh Cilantro Leaves
Iceberg Lettuce– thinly sliced (can substitute lettuce of choice)
For the Cilantro Lime Vinaigrette: Place all ingredients, except olive oil, into the bowl of a food processor. Pulse to roughly chop ingredients. With processor running, slowly add the olive oil and puree until smooth and thoroughly combined. Add more olive oil, one tablespoon at a time, for a thinner vinaigrette. Transfer to a small bowl and set aside in the refrigerator for flavors to develop until ready to use.
Preheat oven to 400 degrees F. Line two rimmed baking sheet with aluminum foil.
For the Roasted Chickpeas: Place one lined sheet pan into the oven for 5 minutes to get hot. Meanwhile, in a medium sized mixing bowl combine the olive oil and dry seasoning. Add the rinsed and dried chickpeas. Toss to combine. Transfer to hot, lined baking sheet in an even, single layer. Roast for 15 minutes. Remove from oven and toss/stir. Place back into oven and continue to roast until brown and crispy, an additional 15-25 minutes. Remove from oven and allow to cool slightly on the pan for 5 minutes.
Simultaneously, Roast the Cauliflower: In a large mixing bowl toss the shredded cauliflower with the onions, olive oil and dry seasoning. Spread out evenly on the prepared baking sheet. Bake for 15 minutes. Stir and add jalapeno rings to top. Continue to bake an additional 15 minutes, or until browned and roasted throughout. Remove from oven and allow to cool slightly.
To assemble Burrito Bowls: Place shredded lettuce in a serving bowl or large tortilla shell, top with roasted cauliflower rice, roasted chickpeas, avocado, tomatoes, corn salsa and crumbled fresco. Garnish with cilantro. Drizzle with cilantro-lime vinaigrette.
*To shred cauliflower: cut cauliflower into florets. In the bowl of a food processor, pulse cauliflower until they resemble small grains or use the shredding plate attachment. Alternatively you can grate florets on a box grater. *Cauliflower Rice Yields about 3 Cups *For Vinaigrette- Start with 6 tablespoons of olive oil, add more, one tablespoon at a time, for a thinner vinaigrette.