- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Break the cauliflower into small florets. Pop them in a bowl and add 1 tbsp olive oil, 1 tsp each smoked paprika and cumin seeds, a pinch of chilli powder (it’s spicy, so use as much or as little as you like) and a sprinkle of salt and pepper. Toss to mix then tumble onto a baking tray and roast for 20 mins till starting to turn golden brown.
- 2.
While the cauliflower roasts, peel and coarsely grate the carrot. Peel and finely slice the red onion. Pop them both in a bowl. Squeeze the juice from half the lemon over the veg and add a pinch of salt. Stir in 1 tsp cumin seeds. Set aside to ‘pickle’ the onion in the lemon juice.
- 3.
Finely shred the lettuce leaves. Pick the leaves off the coriander sprigs. Set aside.
- 4.
Scoop the avocado onto a plate, discarding the stone and skin, and squeeze over the juice from the remaining lemon half. Add a small pinch of salt and roughly mash with the back of a fork.
- 5.
Loosely wrap the tortillas together in some foil to create a small parcel. When the cauliflower florets have roasted for 20 mins, pop the tortillas in the oven on the shelf below them and cook for 5 mins. This should finish roasting the cauliflower and warm up the tortillas.
- 6.
Carefully unwrap the tortillas and place them on 2 warm serving plates. Top with a handful of lettuce, the pickled veg, roast cauliflower and garnish with coriander leaves. Serve with any remaining salad on the side.