HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCauliflower Burrito Bowl
Cauliflower Burrito Bowl

Cauliflower Burrito Bowl

with Corn Salsa, Avocado & Lemon Yoghurt

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Try this twist on a burrito bowl, with spiced roasted cauliflower plus classic Mexican sides topping a generous serve of our fragrant garlic rice. It's the ideal recipe to try something new and taste just how versatile veggies can be!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion


1 sachet

Mexican Fiesta spice blend

1 unit


2 clove


½ unit


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit


1 unit


1 bunch


½ unit


1 tub

Greek-style yoghurt


Not included in your delivery

olive oil

20 g



1.5 cup


¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2880 kJ
Fat29.7 g
of which saturates10.9 g
Carbohydrate82.2 g
of which sugars13.4 g
Dietary Fibre0 g
Protein17.1 g
Cholesterol0 mg
Sodium940 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Medium Pan
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Place the cauliflower and Mexican Fiesta spice blend on an oven tray lined with baking paper. SPICY! Add less spice blend if you're sensitive to heat! Drizzle generously with olive oil, season with salt and pepper and toss to coat. Place the corn cob on the oven tray and drizzle with olive oil. Roast for 20-25 minutes, or until tender.


While the veggies are roasting, finely chop the garlic (or use a garlic press). Finely chop the brown onion (see ingredients list). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the onion and cook for 2-3 minutes, or until starting to soften. Add the garlic and cook for 1 minute, or until fragrant. Add the basmati rice, the water and the 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 for another 10 minutes, or until the rice is tender and the water is absorbed.


Thinly slice the avocado. TIP: Slice the avocado while the flesh is still in the skin, then scoop out the slices with a spoon. Finely chop the tomato. Roughly chop the coriander. Zest the lemon to get a good pinch, then slice the lemon into wedges.


In a small bowl, combine the Greek yoghurt and lemon zest. Season to taste with salt and pepper and set aside. TIP: Add as much or as little lemon zest as you like depending on your taste.


When the corn is out of the oven and cool enough to handle, slice the corn kernels from the cob. In a medium bowl, combine the corn, tomato and 1/2 the coriander. Add a squeeze of lemon juice and a drizzle of olive oil. Season to taste with salt and pepper and mix well.


Divide the garlic rice, avocado and corn salsa between bowls. Top with the roasted cauliflower and the lemon yoghurt. Garnish with the remaining coriander.