Flautas de coliflor

30 minutes - 5 servings 2ov1of1c2rv

Flautas de coliflor or 'Cauliflower flutes'; a delicious treat, consisting of curried cauliflower wrapped in corn tortillas, and draped with an avocado-coriander sauce. The flutes are also topped with some roasted, thyme-pumpkin bits.

Typically, this type of dish is fried in oil; i thought they would be just as delicious as cold wraps. For a hot version, place in pan with a bit of vegetable oil (canola or corn oil) and fry until browned on both sides. Then, add the sauce and toppings.

It's best to steam the tortillas, before spooning in the filling to help soften them. That way they can be folded easily, with no risk of tearing - No one wants torn tortillas.

Most people steam the tortillas beforehand with a microwave; to do this, put your tortillas in a bag, and heat for 30 seconds. Note that I don't have a microwave at home, it's an appliance I don't care to own. - i've always done well without it. If like me, you don't have one, you can use a big pot with a basket steamer, or a colander - it works just fine. Just make sure the water doesn't touch the bottom of your steamer, or colander; because what you will get are wet tortillas - much unpleasantness.

Made these on a lazy sunday afternoon, it's quick and very delicious!

Ingredients

Corn tortillas5Corn tortillas5

Topping


Pumpkin1/2 cup, cubedOlive oil1 tspThyme1 tspPumpkin1/2 cup, cubedOlive oil1 tspThyme1 tsp

Sauce


Avocado1Lemon juice3 tbspCoriander1/4 cupWater1/4 cupAvocado1Lemon juice3 tbspCoriander1/4 cupWater1/4 cup

Filling


White cauliflower2 cupsVegan butter1 tbsp, earth balanceYellow onion1/2Cumin seeds1/4 tspSoy milk1/3 cupCurry powder1 tspGround turmeric1 tspGarlic2 clovesWhite cauliflower2 cupsVegan butter1 tbsp, earth balanceYellow onion1/2Cumin seeds1/4 tspSoy milk1/3 cupCurry powder1 tspGround turmeric1 tspGarlic2 cloves

Instructions

Topping

Preheat oven to 400F.Peel and cut pumpkin into cubes (~1/2 cup), toss with 1 tsp of olive oil and 1 tsp of dried thyme. Place on a baking sheet and bake for 25 minutes.

Sauce

Puree 1 avocado with 3 tbsp lemon juice and 1/4 cup of fresh coriander. I added a 1/4 cup of water to thin it out. Season with black pepper and sea salt.

Tortillas

Fill a large pot halfway with water, bring to a boil. Fit your steam basket in the pot, make sure the bottom doesn't the water. alternatively you can use a metal colander, if yours is small enough to fit over your potPut a few tortillas inside and cover, let steam for a minute. If you're not going to be adding the filling right away, cover the tortillas with a damp cloth to keep them moist.

Filling

Put 2 cups of chopped cauliflower florets in a food processor, grind finely.Heat 1 heaping tbsp of earth balance vegan butter in a pan at medium heat, add 1 chopped yellow onion as well as 1 tsp of cumin seeds. Cook until onions are translucent. Add the cauliflower onion mix as well as the 1/4 cup of soy milk, the tsp of curry powder and the tsp of turmeric. Mix well and season with black pepper and sea salt.Add the 2 minced garlic cloves near the end, let sit for 5 minutes and divide mixture into 5 tortillas.Pour sauce overtop as well as the pumpkin cubes!

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Ingredients

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