Corn tortillas with cauliflower in an almond crust

Name: Corn tortillas with cauliflower in an almond crust
Prep time: 40 min
Total time: 75 min
Yield: 8
Ingredients: 120 g shelled almonds; 2 ½ tsp coconut palm sugar; 250 ml soya drink; 8 mini-tortillas; 500 g cauliflower; ½ red chicory; 2 garlic; 2 bunch coriander; 2 limes; 1 ripe avocados; 400 g celery; 2 tbsp coconut oil; 200 g corn kernels; 2 tsp Himalayan salt; 2 tsp ground coriander seeds; ¼ tsp pepper

Aperitif fingerfood vegetable dishes Spring

Total: 1 hr 15 min. | Active: 40 min.

vegan, lactose-free

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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.

Nadia Damaso - Eat better not less

Ingredients

for 8 pieces

Cauliflower
120 g	shelled almond
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

Pesto
2 bunch	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

Salad
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

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.

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