These cauliflower tortillas are great if you are feeding lots of 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!
496 CALORIES PER SERVING
Rapeseed oil for frying
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
1/2 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
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 fryingpan 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. Add the cauliflower florets to the batter, turning them to make sure each piece is completely coated. Place a good swig of oil in a frying pan and set over a medium heat. When the oil is very hot add the 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.