ROASTED CAULI BURRITO BOWLS

- METHOD -

Preheat the oven to 200˚C.

Place the cauliflower florets, chickpeas, Cape Herb & Spice Taco Exotic Spice and olive oil in a bowl. Toss to combine well, then transfer to a baking tray and bake for 20 minutes.

In the meantime, combine the cherry tomatoes, red onion and fresh coriander in a bowl. Season well with salt and pepper and the juice of half a lime. Mix and set aside. Rub the corn with olive oil and chargrill on a well oiled griddle pan, turning frequently. Allow to cool before slicing the corn off of the cob. Peel and dice the avocado before squeezing over some lime or lemon juice to prevent browning.

Assemble the burrito bowls by keeping each component on its own. Into the bowl, add: roasted cauliflower and chickpeas, tomato and onion mix, cooked corn, black beans, cooked rice and shredded lettuce. Top with cubes of avocado and slices of jalapeño.

Drizzle with olive oil and a squeeze of lime before serving and add a taco shell or two if desired. 

*Keep and eye out for our Roasted Cauli Burrito Bowls video on YouTube: https://www.youtube.com/watch?v=4Tjp8TpSin0 

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/