Cauliflower Burritos

- 1 small Cauliflower
- 2 tsp Paprika
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 500g / 17.64oz Cooked rice
- 250ml / 8.45fl oz Tomato salsa
- 420g / 14.82oz canned Pinto beans
- 4 large Corn tortillas
- 50g / 1.76oz chopped Lettuce
- 3 chopped Tomatoes
- 60ml / 2.03fl oz Vegan sour cream

1. Preheat the oven to 200°C (400°F).
2. Cut 1 small Cauliflower into florets, season with 2 tsp Paprika, 1 tsp Onion powder, and 1 tsp Garlic powder. Spread on the prepared baking sheet and bake for 30 minutes.
3. Meanwhile, cook 200g / 1 cup uncooked rice as per packet instructions if needed.
4. Mix the cooked rice, 250ml / 8.45fl oz Tomato salsa, and 420g / 14.82oz canned Pinto beans in a bowl.
5. Spread 1-2 tbsp guacamole onto 4 large Corn tortillas. Add a quarter of the rice mixture, a quarter of the baked Cauliflower, 50g / 1.76oz chopped Lettuce, 3 chopped Tomatoes, and 60ml / 2.03fl oz Vegan sour cream.
6. Fold the bottom of the tortillas, then fold the sides and serve.