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Flautas de coliflor 30 minutes

Flautas de coliflor or 'Cauliflower flutes'! Yet another dish of mexican inspiration 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 but i figured they would be just as delicious as cold wraps. For a hotter version place in pan with a bit of vegetable oil (canola or corn oil) and fry until browned on both sides. Then just 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 (ha-ha).

Most people steam the tortillas beforehand with a microwave just 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've never felt the need to own. I've always done well without it. If like me you don't have one you can just use a bit 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!

corn tortillas5


pumpkin1/2 cup, cubedolive oil1 tspthyme1 tsp


avocado1lemon juice3 tbspcoriander1/4 cupwater1/4 cup


white cauliflower2 cupsvegan butter1 tbsp, earth balanceyellow onion1/2cumin seeds1/4 tspsoy milk1/3 cupcurry powder1 tspground turmeric1 tspgarlic2 cloves

    5 servings


  • 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.


  • 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.


  • 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 pot
  • Put 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.


  • 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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