SPICY! The spice blend is hot, use less if you're sensitive to heat. Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Place the cauliflower and Mexican Fiesta spice blend on an oven tray lined with baking paper. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Place the corn cob on the oven tray and drizzle with olive oil. Roast until tender, 20-25 minutes. TIP: Cut the cauliflower to size so it cooks in time.

While the veggies are roasting, finely chop the garlic. Finely chop the brown onion. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the onion until starting to soften, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the basmati rice, the water and the salt, stir, then 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 until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, scoop out the flesh of the avocado, then thinly slice. Finely chop the tomato. Roughly chop the baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges.

In a small bowl, combine the Greek-style yoghurt and lemon zest. Season to taste and set aside.

When the corn is done, allow to cool slightly, then slice the kernels from the cob. In a medium bowl, combine the charred corn, tomato and baby spinach. Add a squeeze of lemon juice and a drizzle of olive oil. Season to taste and mix well.

Divide the garlic rice, avocado and corn salsa between bowls. Top with the roasted cauliflower and lemon yoghurt. Serve with any remaining lemon wedges.