Cauliflower Crunch Tortillas with Beans & Cabbage

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
30 Mins

DIFFICULTY

Tortillas 4 8
Cauliflower 1/4 1/2
Red Cabbage 1/8 1/4
Red Onion 1/2 1
Lime 1 2
Chilli 1 2
Yellow curry 2 tbsp 4 tbsp
Corn flour 3 tbsp 6 tbsp
Panko Breadcrumbs 30 gr 60 gr
Drained black Beans 100 gr 200 gr
Chilli Jam 2 tbsp 4 tbsp
Coriander 2 stalks 4 stalks
*Vinegar 1 tbsp 2 tbsp
*Vegetable oil 6 tbsp 6 tbsp
*Sugar 1 tbsp 2 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 516Kj
  Protein 5.1g
  Fat, Total 2.8g
  –  Saturated 0.4g
  Carbohydrates 16.9g
  – Sugars 2.7g
  Sodium 307g
  Allergens Wheat

TOOLS: Frying pan, sauce pan, spatula/wooden spoon, 3 small mixing bowls

METHOD

1

PREP & PICKLE
Finely slice red cabbage and chilli (keeping or removing seeds based on heat preference), chop onion in half & thinly slice ● combine all in a bowl with ½ of the lime juice, salt, sugar & vinegar ● mix well & set aside to pickle

2

PREP & COOK
Fill 3 separate bowls: curry paste mixed well with boiling water (40ml/80ml)/cornflour/ breadcrumbs ● cut cauliflower into small florets

3

COAT
In 2-piece batches, coat cauliflower florets in curry mix, cornflour & bread-crumbs ●  repeat until all pieces are coated evenly ● drain & rinse black beans

4

FRY
Heat fry pan with oil on high heat ● add florets & cook until all sides golden brown ●  when ready transfer to paper towel ● season with salt ● whilst florets are browning heat black beans with 1 tsp of oil in saucepan ●  remove from heat & add to pickled  salad once cooled slightly

5

TOAST & SERVE
Toast tortillas in a dry fry pan on medium/high heat or warm in the microwave ● fill tortillas with some drained pickle mix, beans, chilli jam, cauliflower,  coriander & a lime wedge

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.