Buffalo-Style Cauliflower Bowl with Brown Rice and Avocado

• 150 g Brown rice
• 450 g Cauliflower florets
• 1 ½ tbsp Olive oil
• 2 cloves Garlic
• 30 g Unsalted butter
• 60 ml Hot sauce
• 120 g Greek yogurt
• 1 medium Lime
• 1 head Romaine lettuce
• 1 medium Avocado

1. Heat the oven to 220°C (430°F). Cook the brown rice in a saucepan of boiling water until tender, 25 to 30 minutes, then drain well and cover to keep warm.
2. Tip the cauliflower onto a baking tray, drizzle with the olive oil, and season with salt and black pepper. Roast for 18 to 22 minutes, turning once, until browned and tender at the core.
3. Finely grate or crush the garlic. Melt the unsalted butter in a small saucepan over low heat, stir in the garlic for 30 seconds, then take off the heat and whisk in the hot sauce.
4. Add the roasted cauliflower to a mixing bowl and pour over the buffalo sauce. Toss until every floret is well coated, then return to the tray and roast for 3 to 5 minutes to set the glaze.
5. Whisk the Greek yogurt with the juice of the lime and a pinch of salt until smooth and pourable. Shred the romaine lettuce and slice the avocado.
6. Divide the rice between two bowls and top with the romaine lettuce, buffalo cauliflower, and avocado. Drizzle with the yoghurt lime dressing and serve straight away.

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