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Saturday 30 December 2017

Cauliflower tortillas - a lower carb alternative - with a 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

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

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 cling-film. 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
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.

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.

Dear readers, you will find a variety of articles and recipe ideas, are within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


peppylady (Dora) said...

Never heard of cauliflower tortillas.

Catarina said...

Love it!!

My type of food!
: )

Elephant's Child said...

That does sound good. I would leave the coriander out though. Love the seeds but loathe the taste and smell of the leaves.

Tom said...

...something to try!

sandy said...

reading these ingredients - it sounds delicious!

Amy Purdy said...

I have been meaning to try making some cauliflower tortillas. These sound really good!

Margaret D said...

The recipe sounds tasty.
Happy New Year.

Bleubeard and Elizabeth said...

I want to try those tortillas, and black bean salsa, Jan. They look absolutely yummy and fit my vegetarian lifestyle, too.

In the states, we call the leaves cilantro and the seeds coriander. I love them both, but it took me awhile to acquire the taste.

I want to personally wish you a lovely, safe, and joyous New Year and a blessed 2018. And thanks for being so supportive of my blog, too!

Kim said...

This looks delicious as always, Jan! You inspire me. I want to thank you for all the visits and sweet comments this year and I want to wish you all the very best in 2018!! ~ Kim

Mary Kirkland said...

I made cauliflower toast and it wasn't bad. They need a lot of seasoning though.

Valerie-Jael said...

Sometimes I wish I could reach into the screen and take some of the lovely food! Happy New Year to you and yours, hugs, Valerie

Jo said...

Something a bit different, it looks lovely.

Revrunner said...

A nice breakfast for New Year's Day. :-)

Iris Flavia said...

Sounds very yummy! I love cauliflower.
I´m just wondering a little you give the size in cm (which is very comfortable)!

Bob Bushell said...

Pure food, good food for a vegetarian.

Bill said...

Sounds delicious, I love cauliflower and black beans so I will have to try it.

Martha said...

Awesome recipe! Looks so delicious.

Lee said...

A delicous summer lunch! I might just have to make some - after tomorrow...I've got a couple of bowls of pea and ham soup to devour tomorrow! :)

Magic Love Crow said...

So good! Thanks Jan!