- 1 cauliflower
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- A pinch of chilli powder
- 1 carrot
- 1 red onion
- 1 lemon
- 1 little gem lettuce
- A handful of coriander, leaves only
- 1 avocado
- 4 white tortillas
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
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.
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.
Finely shred the lettuce leaves. Pick the leaves off the coriander sprigs. Set aside.
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.
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.
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.