Preheat the oven to 425 degrees F (220 degrees C).
In a large mixing bowl, whisk together
Extra-Virgin Olive Oil (2 Tbsp)
Sweet Chili Sauce (3 Tbsp)
Sriracha (1 Tbsp)
, and juice from the
and toss to coat.
Place on prepared baking sheet, and sprinkle with
Sea Salt and Pepper (to taste)
. Bake for 5 mins.
Meanwhile, in the same mixing bowl, toss
Red Bell Peppers (2)
Yellow Bell Pepper (1)
Yellow Onion (1)
in residual sauce to coat.
Ground Cumin (1 tsp)
Garlic Powder (1 tsp)
, and toss to mix. If it is a bit dry, you can add
Extra-Virgin Olive Oil (1 Tbsp)
After the cauliflower has cooked for 5 mins, place the peppers and onions onto the sheet pan with the cauliflower.
Place back into the oven and roast until the cauliflower is lightly browned, and edges are slightly charred, about 10-15 mins.
Place the vegetables along the center of
Boston Lettuce (1 head)
Avocados (to taste)
Fresh Cilantro (to taste)
Carrots (to taste)
Scallions (to taste)
Salsa (to taste)
Vegan Sour Cream (to taste)