makes
8
prep
10 minutes
cook
30 minutes
difficulty
Easy
makes
8
serves
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Freshly Picked with Simon Toohey
series • cooking
M
series • cooking
M
Ingredients
- 1 head of cauliflower, cut into florets
- 100 g (1 cup) pecans
- 2 bird's eye chillies, roughly chopped
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- Juice of 1 lime
- Sea salt and freshly ground black pepper
- 1 avocado
- 1 baby cos lettuce, trimmed and leaves separated
- 1 tsp chilli flakes, to serve (optional)
Instructions
- Preheat the oven to 200°C and line two baking trays with baking paper.
- Place the cauliflower, pecans, chilli, garlic and onion powders, cumin and coriander in a food processor and pulse until well combined and finely chopped into small mince-like pieces, about six to eight pulses. Transfer to a bowl, add half of the lime juice, season with salt and mix together well.
- Spread the cauli-mince evenly over the prepared trays and roast in the oven for 30 minutes, stirring every 10 minutes, until golden brown and crisp.
- Meanwhile, scoop the avocado flesh into a bowl and using a fork, roughly smash with the remaining lime juice. Season with salt and pepper to taste.
- To serve, pile a few lettuce leaves one inside the other to create a lettuce ‘cup,’ then repeat with the remaining leaves to make eight cups. Spoon the cauli-mince into the cups, top with the smashed avo and sprinkle over some chilli flakes if you like.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Freshly Picked with Simon Toohey
