Pepsi MAX Buffalo Cauliflower Burritos

This buffalo cauliflower burrito is packed with flavour, and packed with vegetables! The perfect half time snack to enjoy with a Pepsi MAX.

Done in 1 hour

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the cauliflower

1 headcauliflower

1 tspgarlic powder

1/2 tspcayenne

50mlolive oil

Salt and pepper, to taste

100mlhot sauce

25gunsalted butter

for the rice

200gwhite rice, cooked

2 tbspchives, finely chopped

1/2 tbspdried dill

1/2 tsponion powder

1/2 tspgarlic powder

Salt and pepper, to taste

Squeeze of lime juice

for the beans

1 tinpinto beans, drained and rinsed

4garlic cloves, minced

2red chillies, minced

1 tbsptomato paste

1/4 tspground cumin

1/4 tspsmoked paprika

120mlwater

Squeeze of lime

Salt and pepper, to taste

to serve

4large flour tortillas

2bell peppers, sliced and sautéed

1onion, sliced and sautéed

Sour cream

Feta, crumbled

Pickled red onions (optional)

Spicy buffalo cauliflower, ranch-inspired rice, and spicy refried beans are the ultimate burrito filling. Plus, it's freezer-safe so you can always have a burrito on hand. All ingredients are available on Amazon Fresh

Method

Preheat the oven to 200 C. Break down the cauliflower into florets, toss in the seasonings, then pop into the oven for 20 minutes, or until softened

Meanwhile for the beans, saute the onion, garlic, and chilli until fragrant. Add the tomato paste, spices, then add the beans and water. Leave to simmer for 10 minutes, then mash everything together. Season to taste, and finish with a squeeze of lime

This is a good time to saute the peppers and onion over a medium/low heat with a drizzle of oil and splash of water until soft.

Cook the rice, then add seasonings, herbs, salt, and pepper. Set aside.

In a small pan, melt the butter then whisk in the hot sauce until combined. Add the roasted cauliflower to a bowl, pour over the buffalo sauce, and toss

Assemble - warmed tortilla, beans, rice, peppers, cauliflower, sour cream, feta, and pickled onions. Roll up, slice, and eat!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.