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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
Allergens:Milk

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1 sachet

Tex-Mex spice blend

(May be present Gluten)

2 clove

garlic

1 packet

basmati rice

1 unit

tomato

1 bag

coriander

½ unit

lime

1 packet

sour cream

(ContainsMilk)

1 unit

corn

1 block

fetta cheese

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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!

3

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.

4

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.

5

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..

6

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.