This a delicious vegan Mexican salad beautifully packed into a baked tortilla bowl. You can cook the cauliflower florets and bowls in advance and add the prepared salad and dressing just before serving.
Flavoured with Geeta’s Spicy Tomato & chilli sauce which adds a little heat to this authentic Mexican recipe.
Preparation Time: 25 minutes
Cooking Time: 45-50 minutes
Serves: 4 people
Ingredients:
2 tablespoons olive oil
I tablespoon GEETA spicy tomato & chilli sauce
150g cauliflower- cut into florets
For the Bowl
4 teaspoons vegetable oil
4 large flour tortillas
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For the Salad
150g sweet corn tinned or frozen (defrost if frozen)
150g black beans – tinned drained and rinsed
1 large avocado – peeled and sliced into large wedges
1 red pepper – cut into quarters, deseeded and roughly chopped
75g cherry tomatoes- roughly chopped
For the Dressing
Zest and juice 1 lime
1 garlic clove – peeled and finely chopped
1 teaspoon Geeta’s Spicy Tomato & Chilli Sauce
2 tablespoons fresh coriander – leaves only -roughly chopped
2 tablespoon extra-virgin olive oil
Pinch sugar
Salt and pepper - to taste
Method
Preheat the oven to 180C/ 350F/ gas mark 4.
Add 1 tablespoon olive oil to the Geeta’s Spicy & Chilli sauce. Transfer the cauliflower florets to a tray lined with baking parchment paper.
Coat the cauliflower with the sauce so that it is evenly coated. Roast for 25 minutes or until soft and golden.
For the tortilla taco bowl, grease a medium sized ramekin with vegetable oil. Place a ramekin inside a tortilla wrap holding it together with a piece of foil and transfer to a baking tray.
Bake for 8-10 minutes or until golden brown.
Remove the foil, invert the tortilla so that the base is upwards. Bake again for 8-10 minutes so that it is crispy and golden.
Mix the salad ingredients all together and set aside.
Place all the dressing ingredients into a small bowl, mix and set aside.
When the cauliflower is cooked add to the salad mixture and then pour the dressing over the salad.
