Cauliflower tortillas - a lower carb alternative - with black bean salsa

By using cauliflowers, this recipe is a great lower carb twist on a Mexican classic. It's optional whether or not you wear your Mexican Sombrero ... or indeed do the Mexican Hat Dance ... but I hope you may enjoy these tortillas

Ingredients:
Serves Four
1 large cauliflower, leaves and stem removed and roughly chopped
2 large eggs, lightly beaten
¼ tsp ground cumin
6 tbsp chopped coriander
380g carton organic black beans, drained
2 medium tomatoes, seeds removed and diced
1 avocado, diced
½ red onion, finely diced
½ red chilli, deseeded and finely chopped
½ lime, juiced
Sour cream, to serve

Method:
1. Preheat your oven to 190°C/gas mark 5 and line a baking tray with baking paper.
2. Pulse the cauliflower in a food processor until the texture is fine and grainy. Place in a microwaveable bowl and cover with clingfilm. Pierce a few times with a fork and cook on high for 1 minute, then stir. Cook again for 1 minute, stir, then allow to stand for 1 minute to cool slightly. Transfer the cauliflower to a muslin or clean dishcloth and squeeze any excess water out. Be careful, as the liquid will still be hot.
3. Transfer the cauliflower to a large mixing bowl. Add the eggs, cumin and half the coriander and mix well. Season and mix briefly again.
4. Make thin 17cm small circles with the cauliflower mix on the lined baking tray, making sure there are no gaps or holes in each one. Bake in the oven for 10 minutes until they start browning on the edges. Carefully flip them over and place back in the oven for 3-4 minutes. Place on a wire rack and leave to cool slightly.
5. Meanwhile, toss together the black beans, tomato, avocado, red onion and chilli with the lime juice and remaining coriander. Season to taste and serve wrapped in the cauliflower tortillas with a dollop of sour cream.

Each serving provides:
13.9g carbohydrate 3.5g fibre 13.2g protein 16.4g fat

Original recipe idea here

image from here

Coriander is one of the world's most commonly used herbs - in spite of the fact that the name comes from the Greek, koris, meaning bed bug! It is green, leafy and strong-smelling with a fresh, citrus taste that makes it an invaluable garnish and flavour enhancer. Both the fresh leaves and stalks are edible, as well as the berries, which are dried and called coriander seeds. Native to southern Europe and the Middle East, the plant is now grown worldwide. Coriander tends to be associated most with Asian and Central and South American cooking. For maximum flavour, it is best added to dishes just before serving.

Storage:
Do not clean coriander with the roots still attached - instead, simply keep them wrapped in a damp paper towel inside an open plastic bag and store in the salad drawer of the fridge, where they should last five to six days

All the best Jan