Veggie Burrito Bowl

Preheat oven to 200°C

• Start by washing and patting the cauliflower dry. Cut evenly into bitesize florets so that they all cook at the same speed. In a bowl prepare the smokey batter by combining the flour, cumin, chilli powder and garlic granules with around 200ml of water. Whisk until it’s smooth and season with a pinch of salt and smoked paprika. Coat each of the florets with the batter and add 1 tbsp olive oil to grease the baking before arranging the coated cauliflower pieces on the baking tray (I forgot to do this in the video)! Make sure they’re not touching and pop in the oven for 30 minutes. When they’re ready they’ll be a nice vibrant golden/orange colour like in the pic. Season with salt as soon as they’re out the oven so the salt binds to the cauli.
• Pop the rice on to cook with a ratio of 1:2, rice to water.
• Add the beans to blender and pulse (with the water/ bean juice 🙃). Do this a few times so you get a chunky mix. Season with a tsp of cumin, a generous pinch of salt & some chilli flakes if you’re wild like that. Chuck 1 tbsp oil in a frying pan on a medium heat and fry the mix until the beans reduce to your desired consistency. With the dried black beans I used 400 ml of beef stock as the liquid to blend/pulse with. You can swap to veggie stock if you’re a vegan/ vegetarian.
• Now it’s time to make the salsa, so add the chopped tomatoes to a blender with 1 tbsp olive oil, and pulse a few times with the chopped garlic so it’s well incorporated. You might be alarmed by the tomatoes looking a lighter shade of red, that’s caused by the air being blended into the tomatoes and it will return to it’s normal colour after a minute.
• Finely dice the red onion and optional tomatoes if you have some laying around. Pop in the blender cup with the lime juice, coarsely chopped coriander & a generous pinch of salt. Shake to mix all the elements (do not blend)! You can do this all in a bowl, this method just minimises the washing up.

Serve up all the elements of the burrito bowl and sprinkle some red pepper flakes over the top for some added heat. Enjoy!