HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCauliflower Burrito Bowl
Cauliflower Burrito Bowl

Cauliflower Burrito Bowl

with Charred Corn Salsa & Lime Crema

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Try this twist on a burrito bowl, with spiced roasted cauliflower and classic Mexican sides topping a generous serve of our fragrant garlic rice. It's a delicious way to explore the versatility of veggies!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion


1 sachet

Tex-Mex spice blend

(May be present Gluten)

2 clove


1 packet

basmati rice

1 unit


1 bag


½ unit


1 packet

sour cream


1 unit


1 block

fetta cheese


Not included in your delivery

olive oil

20 g



1.5 cup


¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2920 kJ
Fat30.8 g
of which saturates19.2 g
Carbohydrate77.4 g
of which sugars10.3 g
Dietary Fibre0 g
Protein23.1 g
Cholesterol0 mg
Sodium1240 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Place the cauliflower and Tex-Mex spice blend on an oven tray lined with baking paper. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.


While the cauliflower is roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the basmati rice, the water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


Zest the lime (see ingredients list) to get a good pinch, then slice into wedges. In a small bowl, combine the sour cream, lime zest and a squeeze of lime juice. Season to taste with salt and pepper and set aside. TIP: Add as much or as little lime zest as you like depending on your taste.


Slice the kernels off the corn cob. Heat a medium frying pan over a high heat. Add the corn kernels and cook, stirring occasionally, until charred, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a medium bowl.


Finely chop the tomato. Roughly chop the coriander. To the bowl with the corn, add the tomato and 1/2 the coriander. Add a squeeze of lime juice and a drizzle of olive oil. Season to taste with salt and pepper and mix well. TIP: Seasoning is key in salsa, so taste and season with more salt, pepper or lime juice if needed..


Divide the garlic rice between bowls. Top with the roasted cauliflower, charred corn salsa and the lime crema. Crumble over the fetta. Garnish with the remaining coriander.