Cauliflower Burritos
Prep Time
15 Minutes
Total Time
55 Minutes
Yield: 4 servings
Credit:
From Healthy Little Tummies: Plant-Based Food for the Whole Family by Claire Power
Published by Ryland Peters & Small 2020
Ingredients
- 1 small cauliflower or ½ medium cauliflower
- 1–2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 500 g/2 cups cooked rice or 200 g/1 cup uncooked rice
- 250 ml/1 cup tomato salsa
- 1 x 420-g//5-oz. can pinto or red kidney beans
- guacamole
- 4 large corn tortillas
- 50 g/1 cup chopped lettuce
- 2–3 tomatoes, chopped
- 60 ml/¼ cup vegan sour cream or coconut yogurt
- grated vegan cheese (optional)
- salt and pepper
- baking sheet lined with parchment paper
Directions
- Preheat the oven to 200˚C (400˚F) Gas 6.
- Cut the cauliflower into florets, season with the paprika and onion and garlic powders spread out on the prepared baking sheet, and bake in the preheated oven for 30 minutes.
- Meanwhile, cook the rice (if needed) following the packet instructions.
- Mix the cooked rice, salsa, and beans together in a bowl.
- To assemble the burritos, spread 1–2 tablespoons of guacamole onto the tortillas, then add a quarter of the rice mixture, a quarter of the baked caulifl ower broken into small pieces, salt, pepper, lettuce, tomatoes and vegan sour cream or coconut yogurt and vegan cheese (if using).
- Fold the bottom of the tortillas then fold the sides and serve.
Optional: Add in corn and/or cooked vegetables such as courgette/zucchini and red (bell) pepper/capsicum.
