Spiced Cauliflower & Sweet Potato Bowl with Chipotle Slaw & Corn Salsa

While the veggies are roasting, slice the kernels off the corn cob. Grate the carrot (unpeeled). Roughly chop the coriander. Finely zest the lime to get a generous pinch, then slice into wedges. In a small bowl, combine the lime zest and 1/2 the sour cream. Set aside.

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl and set aside. TIP: Cover the pan with a lid if the kernels are "popping" out.

SPICY! The chipotle sauce is spicy, add less if you are sensitive to heat. In a medium bowl, combine the shredded cabbage mix, carrot, remaining sour cream, mild chipotle sauce and a pinch of salt. Set aside.

Add the coriander, a generous squeeze of lime juice and a drizzle of olive oil to the charred corn. Season and toss to combine.