Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Break the cauliflower into small florets about 2 cm across. Finely chop the garlic and chop the coriander, including the tender stems. Wash the lime, grate its zest and squeeze out the juice.
Roast the cauliflower
Heat a large frying pan over medium-high heat. Toss the cauliflower with 15 ml of olive oil, half the salt and the black pepper. Roast it in two batches for 4 to 5 minutes each, stirring occasionally so brown spots form on several sides while the florets stay firm. Set aside.
Heat the spiced beans
Heat the remaining 10 ml of oil in the same pan. Add the garlic, ground cumin and smoked paprika; stir for 20 seconds, just until fragrant. Stir in the beans and 60 ml of water. Cook for 3 to 4 minutes, until the beans are hot and most of the liquid has been absorbed. Remove from the heat.
Mix the avocado salsa
Roughly mash the avocado flesh with a fork. Stir in the lime zest, 20 ml of lime juice, the coriander and the remaining salt. The salsa should remain chunky; taste it and adjust the acidity with the remaining lime juice.
Warm the tortillas and fill them
Heat a clean, dry frying pan over medium heat. Warm the tortillas one at a time for about 20 to 30 seconds on each side, until soft with a few lightly toasted spots. Divide the warm beans, roasted cauliflower and avocado salsa among them. Serve immediately while the tortillas are warm and the cauliflower has a roasted surface.
