Preparation: 25 mins
Cooking: 30 mins
½ medium cauliflower, trimmed and cut into small florets
1 free range egg
3/4 cup panko breadcrumbs
½ cup finely grated parmesan
Olive oil spray
8 warmed tortillas
Butter lettuce leaves and reduced fat sour cream, to serve
Avocado, tomato & bean smash:
1 ripe avocado, peeled and stone removed
1 tbs lime juice
400g can red kidney beans, drained and rinsed
125g cherry tomatoes, chopped
Step 1: Preheat oven to 200°C/180°C fan-forced. Bring a medium saucepan of water to the boil over high heat. Add cauliflower, cover and bring to the boil. Boil for 2 minutes. Drain, refresh in cold water and set aside in a colander to dry.
Step 2: Place egg in a shallow bowl and lightly beat. Combine breadcrumbsand parmesan in a bowl. Dip florets in egg then evenly coat in breadcrumb mixture. Place cauliflower on a large baking tray lined with baking paper. Spray liberally with oil. Roast, tossing once, for 25 minutes or until golden and crisp. Set aside to cool slightly.
Step 3: Meanwhile, to make the avocado, tomato & bean smash, place avocado and lime juice in a bowl. Roughly mash with a fork. Stir through beans and tomatoes.
Step 4: Serve tortillas with the roasted cauliflower, avocado, tomato & bean smash, lettuce leaves and sour cream.