Vegan_Food_and_Living_Cookbook_-_Spring_2019

Total fat Saturates Salt Sugar Protein

16g 2.8g 1g 6.3g 9.9g

Caulif lower f latbreads with

guacamole and salsa

By Peta Coote (www.nourishingsoulfully.com)

Makes 5-6 lat breads | Prep 10 mins | Cook 45 mins | Calories 532 (per serving)

1 small caulilower

475g (3 cups) rice lour

1 tsp salt

1 tsp pepper

1 handful coriander

1 tsp thyme

3 tbsp olive oil, divided

480ml (2 cups) water

1 avocado

orange, juice only

salt and pepper, to season

1 onion, inely chopped

4 mushrooms,

inely chopped

1 small red pepper,

chopped

325g can sweetcorn

(260g drained, 1½ cups)

6 cherry tomatoes,

quartered

390g (1²/ 3 cups) passata

1 tsp spicy paprika

1 tsp sweet paprika

1 Preheat the oven to 200°C/Gas

Mark 6.

2 Cut the cauliflower into chunks and

place in a food processor. Blend until

finely chopped.

3 Place the cauliflower into a rice bag

and squeeze until all the excess

liquid has been removed.

4 Transfer the cauliflower to a large

mixing bowl, add the rice flour, salt,

pepper, finely chopped coriander,

thyme and olive oil. Mix well and

slowly add water until a dough is

formed. Be careful not to add too

much water.

5 Roll into rectangular shapes of about

a finger in thickness.

6 Place in the oven to cook for 15

minutes, turn over and cook for

a further 10 minutes.

TO MAKE THE GUACAMOLE

1 Mash the avocado and mix with the

orange juice, add salt and pepper

and stir well.

TO MAKE THE SALSA

1 In a frying pan over a medium heat,

add 1 tbsp olive oil.

2 Add the onion and cook for

10-15 minutes until golden and soft.

3 Now add the mushrooms, red

pepper, cherry tomatoes and

drained sweetcorn.

4 Stir well and add the passata, spicy

paprika and sweet paprika. Leave to

simmer for 10 minutes.

5 When the flatbreads are ready,

remove carefully from the oven.

Spread the guacamole on top and

spoon over the salsa to enjoy.