Ingredients:

  • 1 large head Cauliflower, chopped into small florets
  • 3 Tbsp Olive Oil
  • 1 Tbsp Chipotle Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • 1 cup Long-Grain White Rice
  • 1 1/2 cups Water
  • 1 Tbsp fresh Lime Juice (for rice)
  • 1/4 cup Fresh Coriander (Cilantro), finely chopped
  • 1/2 medium Red Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 (15 oz) can Tinned Black Beans, rinsed and drained
  • 1/2 cup Frozen Sweetcorn
  • 1 tsp Vegetable Oil
  • 1/2 cup Full-Fat Sour Cream (or Greek Yogurt)
  • 2 tsp fresh Lime Juice (for crema)
  • 1/4 tsp Lime Zest
  • 1/2 tsp Hot Sauce (optional)
  • 4 Large Flour Tortillas (Burrito size)
  • 1 large Avocado, sliced or mashed

Instructions:

  1. Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the cauliflower florets thoroughly with olive oil, chipotle powder, cumin, smoked paprika, garlic powder, salt, and pepper. Ensure every floret is coated.
  3. Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 20–25 minutes, turning halfway, until the edges are nicely browned and slightly charred. Remove and set aside.
  4. Cook the Rice: Combine rice and water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Turn off the heat and let it steam, covered, for 5 minutes.
  5. Flavour the Rice: Fluff the cooked rice with a fork, then stir in the fresh lime juice and chopped coriander. Season with a small pinch of salt.
  6. Prepare the Crema: While the rice steams, whisk together the sour cream (or yogurt), lime juice, lime zest, optional hot sauce, and a pinch of salt until smooth. Cover and chill.
  7. Sauté the Base: Heat the vegetable oil in a large skillet over medium heat. Add the diced red onion and sauté for 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  8. Add Beans and Corn: Stir in the rinsed black beans and frozen sweetcorn. Cook for 3–4 minutes until the corn is heated through and the mixture is warm.
  9. Combine the Filling: Gently fold the roasted cauliflower florets into the black bean mixture. Taste and adjust seasoning.
  10. Warm the Tortillas: Briefly warm the tortillas (in a dry frying pan, microwave, or oven) to make them pliable and prevent tearing.
  11. Assemble the Burritos: Lay a warmed tortilla flat. In the lower third, layer the lime rice, followed by a generous spoonful of the cauliflower/bean filling, and slices or mash of avocado. Drizzle liberally with the lime crema.
  12. Wrap and Serve: Fold the sides inward, then tightly roll from the bottom upwards. Slice diagonally and serve immediately.