Cauliflower Tortillas

Serves 4
Total Time
50 Minutes
2 eggs
150g of 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 of a red onion, finely sliced
Juice of 1 lemon
1 tsp of honey
For the ranch dressing
150ml of soya yoghurt
A handful of fresh chives, finely chopped
1 tsp of dried parsley
1 tsp of dried tarragon
¼ tsp of garlic powder
¼ tsp of 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 of 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
Step 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.

Step 2

In another bowl, mix together the ingredients for the ranch dressing. Set aside for about 20 minutes.

Step 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.

Step 4

Combine all the ingredients for the avocado salsa in a bowl and set aside.

Step 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.

Step 6

Cook the tortillas in a dry frying pan to slightly brown on both sides and soften.

Step 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.

Recipe courtesy of Detox Kitchen Vegetables by Lily Simpson, photography by Issy Croker (Bloomsbury, £26)

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