Like most of the population, Tex Mex has somehow made its way into all of our hearts.
Nachos are majorly popular, jalapeño poppers, tortillas and enchiladas! Also of course not forgetting the amazing cocktails and frozen margaritas! Ola!!!!
Mexican food has a sense of major comfort and it’s all round goodness of being loaded with all things that are bad…(see what I did there?) …..carbs, cheese, sour cream, deep fried, lip smacking spicy tasty awesomeness.
So here we go, being all healthy, but keeping it all packed with flavour, fresh ingredients, nothing deep fried or dressed in melted cheese.
500g of cauliflower
2 large eggs
1/4 cup fresh coriander, chopped
1 garlic clove, minced
Salt and pepper to taste
Some chilled flakes (if you like heat)
Zest of 1 lime
Preheat your oven to 180C and line a baking sheet with parchment paper
Trim the cauliflower and cut into smaller pieces, put this into your food processor and pulse in batches until your cauliflower looks almost like rice
Place the cauliflower into a microwave safe bowl and set for 2 minutes on high, once it beeps, stir the cauliflower and set it for another 2 minutes – once done, you need to squeeze out the excess water, just let the cauliflower cool down a bit before you handle it. I used a clean dish clothe and just squeezed. 😉 It did the trick!
In a medium bowl whisk the eggs, coriander, salt and pepper, lime zest and chilli. Fold in the cauliflower (I find if the mix is still to runny, put in a spoon or two of coconut or brown rice flour to bind)
Ok! Now shape into circles on a baking tray, try to keep them at a nice thickness you don’t want them becoming pizza bases.
Bake for 10 minutes, then carefully flip them and back for a further 5 minutes.
Take them out and leave to cool on a rack.
When you are ready to serve, heat a heavy based pan on the stove top and brown the tortillas for a few miutes on each side
I served mine with a fresh coleslaw salad (excluding the mayo) of fine beans, red cabbage, corn, chopped mint, and hemp seeds, and I made lentil styled falafel balls which I broke over the top and drizzled with an avocado and lemon juice purée.