Cauliflower Burrito Bowl

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.