Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
Delivery costs:


Corn tortillas with cauliflower in an almond crust
40 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 296
  • Fat about 16g
  • Carbohydrates about 24g
  • Protein about 10g
This is needed
This is needed for 8 piece
  • 120 g shelled almonds
  • 2 tsp ground coriander seeds
  • 1 tsp Himalayan salt
  • 3 tsp coconut oil, melted
  • 0.25 tsp pepper from the mill
  • 500 g cauliflower, cut into florets
  • 100 ml soya drink
  • 2 bunches coriander
  • 100 g corn kernels (yellow or white), cooked
  • 2 garlic clove
  • 0.5 tsp Himalayan salt
  • 0.25 tsp pepper from the mill
  • 1 tbsp coconut oil, melted
  • 2.5 tsp coconut palm sugar
  • 150 ml soya drink
  • 1 lime, rinsed with hot water, use grated zest and all the juice
  • 400 g celery
  • 1 ripe avocados, finely sliced
  • 100 g corn kernels (white or yellow), cooked
  • 1 lime, juice only
  • Himalayan salt, to taste
  • pepper from the mill, as desired
Tortillas & serving
  • 8 mini-tortillas (made from corn)
  • 0.5 red chicory, cut into thin slices
  • a little coriander
View these products
And that's how it's done
And that's how it's done
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.
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.
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.