By Angie Booth
Cauliflower always used to be a bit overshadowed by its superfood cousin broccoli. But over the last couple of years it has seen a revival and is now everywhere from cauli-rice to pizza crusts. And for good reason; cauliflower is packed with nutrients, especially vitamin C, with one serving providing almost 80% of your daily vitamin C requirements.
Try this recipe for a grain-free alternative to tortillas. They go well with spinach salad and the avocado dressing below – which is more like a dip in consistency. Of course, you can be creative adding grated carrot, roasted peppers, tomato salsa or whatever you fancy.
Ingredients
Cauliflower tortillas
- 1 whole cauliflower – roughly chopped
- 2 eggs
- Fresh herbs (chives, oregano, parsley, coriander all work well)
- Small fresh red chilli (if you like a bit of a kick)
- 1/2 tsp garlic powder
- Salt and pepper
Avocado dressing
- Dash of olive oil
- 1 clove garlic, chopped
- 1/2 cup plain organic live yoghurt
- 1/4 avocado
- Fresh parsley chopped
- Onion powder or chopped fresh chives (optional)
- 1 tbsp organic cider vinegar
- 1 tbsp honey (raw honey is best if available)
- Salt and pepper to taste
To make the avocado dressing
Heat the olive oil in a frying pan and add the garlic and cook gently for about a minute.
Transfer this to a blender and add all other ingredients and blend until everything is mixed together into a creamy paste. Keep cool in the fridge.
To make the cauliflower tortillas
Pre-heat the oven to 170 degrees (gas mark 3 or 325 F)
Place the cauliflower into a food processor (or blender) and pulse and blend until it resembles a fine rice texture, Watch out not to overdo it or it will turn into a paste.
Empty onto a tea towel and squeeze out all the liquid.
Beat the eggs in a bowl so the yolks and whites are mixed. Then add the cauliflower and all other ingredients to the bowl and mix well.
Line a baking tray with greaseproof paper.
Using a ladle, make rounds, flattening the mixture to the desired size, not too thick or thin.
Cook in the oven for 15 to 20 mins.
Allow the tortillas to cool on a wire rack a little before pasting on the avocado and the rest of salad ingredients.
More lunch recipes from Angie Booth
