Crispy Buffalo Cauliflower Burrito Bowls

Ingredients

• 1 cauliflower
• 4 tbsp hot sauce
• 100 g plain flour
• 1 tsp garlic powder
• 300 g long grain white rice
• 400 g tinned black beans
• 150 g shredded red cabbage
• 2 lime
• 2 tbsp sunflower oil
• 4 spring onions

Method

1. 1

   Preheat the oven to 220°C and line a large baking tray. Cut the cauliflower into bite-sized florets.

2. 2

   Make a batter by whisking the flour, garlic powder and 150ml of water until smooth. Dip each floret in the batter to coat, then arrange on the baking tray. Bake for 20 minutes.

3. 3

   Remove from the oven, toss the battered florets in hot sauce, then return to the oven for a further 10 minutes until crispy and caramelised.

4. 4

   Cook the rice. Toss the shredded red cabbage with lime juice and a pinch of salt. Warm the black beans.

5. 5

   Serve the buffalo cauliflower over rice and black beans, top with pickled cabbage and sliced spring onions.