Corn tortillas with cauliflower in an almond crust


Total time: 1hr 15m
Preparation Time: 40m

Servings
For 8 piece


Author

Nadia Damaso - Eat better not less


Nutritional Information

Contains 296 Kcal, 10g Protein, 24g Carbohydrates, 16g Fat


Ingredients

  • Cauliflower
  • 120 g shelled almonds
  • 2 tsp ground coriander seeds
  • 1 tsp Himalayan salt
  • 0.25 tsp pepper from the mill
  • 3 tsp coconut oil, melted
  • 100 ml soya drink
  • 500 g cauliflower, cut into florets
  • Pesto
  • 2 bunches coriander
  • 100 g corn kernels (yellow or white), cooked
  • 2 garlic clove
  • 0.5 tsp Himalayan salt
  • 1 tbsp coconut oil, melted
  • 0.25 tsp pepper from the mill
  • 2.5 tsp coconut palm sugar
  • 1 lime, rinsed with hot water, use grated zest and all the juice
  • 150 ml soya drink
  • Salad
  • 400 g celery
  • 1 ripe avocados, finely sliced
  • 100 g corn kernels (white or yellow), cooked
  • Himalayan salt, to taste
  • 1 lime, juice only
  • pepper from the mill, as desired
  • Tortillas & serving
  • 8 mini-tortillas (made from corn)
  • a little coriander
  • 0.5 red chicory, cut into thin slices

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Instructions

  • Cauliflower

    Preheat the fan oven to 170°C. Toast the almonds on a tray in the oven for 10 minutes until golden-brown, remove, and allow to cool completely. Use an electric chopper to chop very finely, mix together with the coriander, salt and pepper in a bowl. In a second bowl, mix the soya milk and coconut oil. Dip the cauliflower florets into the soya milk/coconut oil mixture first, then coat with the almond mixture until fully covered. Place them next to each other a baking tray lined with baking paper. Set the rest of the almond mixture to one side for the pesto. Place an ovenproof bowl filled with water on the baking tray, and cook together with the cauliflower for approx. 30 mins. until golden-brown.
  • Pesto

    Use a high-power mixer to blend the rest of the almond mixture (there should be at least 50 g) with all of the other ingredients to make a smooth pesto. Refrigerate.
  • Salad

    Shave the celery into long, thin strips using a peeler and place in a bowl. Add the avocado, corn kernels and lime juice to the celery, season, and mix everything carefully.
  • Tortillas & serving

    Heat the corn tortillas in the oven for 5-7 mins. (a little longer or shorter depending on whether you want them crispy or soft). Spread a little pesto onto the tortillas, place a good handful of salad and a few pieces of cauliflower on top, garnish with fresh coriander leaves and chicory, and finally drizzle over a little more pesto.
  • Tip:

    You can find white corn, white corn meal, and ready-to-eat white corn tortillas in larger towns in shops that specialize in South American or Mexican products. Larger supermarkets have now also started stocking ready-to-eat white corn tortillas. Yellow corn tortillas can also be used if need be.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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