Spicy cauliflower walnut 'meat'
Servings
Makes enough to fill 6 - 8 tortillas
Ingredients
1 head of cauliflower, florets, core and leaves chopped
250 g walnuts
2 tsp lime juice
1 tsp ground cumin
1 tbsp chilli powder
1 tbsp extra virgin olive oil
To serve (optional):
All on your own tortillas (also from Max's book)
pickled red onions (also from Max's book)
charred asparagus
refried beans
coriander
Instructions
1. Begin by preheating your oven to 190ºC.
2. Pulse the cauliflower, walnuts and lime juice in a food processor
until they are roughly combined. Then add in your spices, adobo
sauce and oil and pulse again.
3. Transfer to a lightly greased baking tray (no parchment paper
is needed) and bake for 20–25 minutes. You will want to stir
halfway through to have an even bake.
4. Serve in tortillas with pickled red onions, charred asparagus, refried
beans and freshly chopped coriander – or whatever you fancy.