Corn tortillas with cauliflower in an almond crust

Corn tortillas with cauliflower in an almond crust

Total: 1 hr 15 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / piece: 296 kcal
, Fat: 16 g
, Carbohydrate: 24 g
, Protein: 10 g

As white corn meal is difficult to find here, I use store-bought white corn tortillas for this recipe. In terms of taste, they're obviously not quite as good as fresh tortillas, but the toppings help to make up for that. The corn kernels in the sauce lend a slight sweetness to the dish, which is delicious combined with the roasted, crunchy cauliflower.


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


120 g shelled almonds
2 tsp ground coriander seeds
1 tsp Himalayan salt
¼ tsp pepper from the mill
100 ml soya drink
3 tsp coconut oil, melted
500 g cauliflower, cut into florets


2 bunches coriander
100 g corn kernels (yellow or white), cooked
2 garlic cloves
1 tbsp coconut oil, melted
½ tsp Himalayan salt
¼ tsp pepper from the mill
2 ½ tsp coconut palm sugar
1 lime, rinsed with hot water, use grated zest and all the juice
150 ml soya drink


400 g celery
1 ripe avocado, 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)
a little coriander
½ red chicory, cut into thin slices
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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.

Good to know
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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