Spiced Cauliflower Burrito Bowl

While the cauliflower is roasting, finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1 minute. Add the basmati rice, the water and a generous pinch of salt 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 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 and set aside.

TIP: Add as much or as little lime zest to 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.

Cut the avocado (see ingredients) into bite-sized chunks. Roughly chop the coriander. Add the avocado and 1/2 the coriander to the corn. Add a squeeze of lime juice and a drizzle of olive oil. Season and stir to combine.