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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
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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And that's how it's done
And that's how it's done
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.