Denise says:

  • 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 ~
  • 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

  1. Preheat the oven to 180C/ 350F/ gas mark 4.
  2. Add 1 tablespoon olive oil to the Geeta’s Spicy & Chilli sauce. Transfer the cauliflower florets to a tray lined with baking parchment paper.
  3. Coat the cauliflower with the sauce so that it is evenly coated. Roast for 25 minutes or until soft and golden.
  4. 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.
  5. Bake for 8-10 minutes or until golden brown.
  6. 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.
  7. Mix the salad ingredients all together and set aside.
  8. Place all the dressing ingredients into a small bowl, mix and set aside.
  9. When the cauliflower is cooked add to the salad mixture and then pour the dressing over the salad.
  10. Fill each tortilla bowl with the salad.
Tagged in: Alfresco dining, avocado, black beans, Cauliflower, Cherry Tomatoes, dinner, fresh coriander, Garlic, Geetas spicy tomato sauce, Lime, Lunch, Mexican, Red Pepper, summer, Sweet corn, tortilla wraps, Vegan, Vegetarian