Cauliflower Burrito Bowl

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..