Brown tortillas with spicy cauliflower
"with avocado, sweet and sour red cabbage and honey peanuts"
Serves 2 people | Prep Time 25 minutes | Cook TimeWhy I Love This Recipe
Labels :Nice and fast• Balance• Veggie
Allergens :Gluten-containing grains• Peanuts• Nuts• Milk (including lactose)
Always refer to the product label for the most accurate information on ingredients and allergens
Ingredients You'll Need
1 cauliflower
Mexican spices
100g sliced red cabbage
4 brown tortillas
1 avocado
30g spicy honey peanuts
60g Labne
1 tbsp olive oil
3 tbsp white vinegar
2 tsp sugar
salt and pepper
Directions
Preheat the oven to 200 degrees. Cut the cauliflower flower into very small florets and cut the stem into pieces. Heat 1/2 tbsp olive oil per person in a large skillet with a lid. Add 1/3 bag of Mexican spices per person and a pinch of salt and cook for 2 minutes.
Add the chopped cauliflower and 3 tbsp water per person to the skillet and simmer, covered, for 12-16 minutes. Remove the lid from the pan and cook the cauliflower for another 5 minutes. Season with salt and pepper.
Mix in a bowl per person: 1 1/2 tbsp white wine vinegar, 3/4 tsp sugar and a pinch of salt. Add the red cabbage, stir and let it rest until serving.
Wrap the brown tortillas together in aluminum foil and heat in the oven for 5 minutes.
Cut the avocado in half, turn the two halves apart and remove the stone. Cut the pulp into thin slices and remove them from the skin with a spoon. Coarsely chop the spicy honey peanuts.
Fill the tortillas with sweet and sour red cabbage, cauliflower and avocado. Garnish with the peanuts and labne and roll up the tortillas.
