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!
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.
Tex-Mex spice blend(May be present Gluten)
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.