This cauliflower tortillas recipe is great if you are feeding some hungry people. With five different toppings to mix and match, they are a fun dish to share. You can prepare the pickled onions, black beans and ranch dressing well in advance, so all you need to do at the last minute is fry the battered cauliflower and make the avocado salsa. Warm the tortillas through and you are good to go!
– 2 eggs
– 150g gluten-free flour
– 1 cauliflower, cut into small florets
– 12 small corn tortillas
– Fresh coriander, chopped, to garnish
– Lime wedges to serve
For the pickled onions
– ½ red onion, finely sliced
– Juice of 1 lemon
– 1 tsp honey
For the ranch dressing
– 150ml soya yoghurt
– A handful of fresh chives, finely chopped
– 1 tsp dried parsley
– 1 tsp dried tarragon
– ¼ tsp garlic powder
– ¼ tsp onion powder
For the black beans
– Rapeseed oil for frying
– 1 spring onion, chopped
– 1 garlic clove, finely chopped
– 1 red pepper, seeded and diced
– 400g tinned black beans, drained and rinsed
For the avocado salsa
– 1 avocado, peeled and diced
– 1 spring onion, sliced
– 1 large tomato, diced
– A small handful of fresh coriander, finely chopped
– 1 gherkin, finely chopped
– Flaked sea salt and cracked black pepper
1. Prepare the pickled onions by placing the onion in a bowl with the lemon juice, honey and ½ teaspoon salt and leaving to soak.
2. In another bowl, mix together the ingredients for the ranch dressing. Set aside for about 20 minutes.
3. For the black beans, heat a little oil in a frying pan and fry the spring onion and garlic until the garlic is golden. Add the red pepper and black beans and cook on a low heat, stirring frequently, until the beans begin to break down. Remove from the heat and set aside.
4. Combine all the ingredients for the avocado salsa in a bowl and set aside.
5. Whisk the eggs and flour together to make a thick batter. Season with salt and pepper to taste. Add the cauliflower florets to the batter, turning them to make sure each is completely coated. Place a good glug of oil in a frying pan set over a medium heat. When the oil is very hot, add the battered cauliflower and fry until golden all over (do this in batches). Drain on kitchen paper.
6. Cook the tortillas in a dry frying pan to slightly brown on both sides and soften.
7. To assemble, smear the black bean mixture over the tortillas. Add the cauliflower and the avocado salsa and drizzle over the ranch dressing. Top with pickled onions and coriander. Serve with lime wedges for squeezing over.
Lily Simpson’s exquisite way of cooking is inspired by a range of seasonal greens such as asparagus, green beans and pak choi, as well as the rest of the rainbow: butternut squash, aubergine and sweetcorn. With clever cooking techniques and spicing, her recipes reinvent the vegetarian-style menu – Honey and tamari-roasted fennel salad, Spinach kitchari, Beetroot and shallot fritters, Roasted cabbage with lentils, and Rhubarb granita are just a few of the fantastic dishes that fill the pages of Detox Kitchen Vegetables.
This beautiful book also includes tips on how to shop for, prepare and cook each vegetable, and tells you when they’re in season so you can get them at their peak time for flavour and nutrition. It’s a way of cooking that will nurture not only good health and wellbeing, but also your everyday joyfulness.