Preparation time: 45mins
Macros (per serving): 575cal/17P/75C7/19F
Tortillas (16 small):
-2 cups (260g) all purpose flour
-1 TSP baking powder
-1/4 cup (65ml) oil
-a pinch of salt
-3/4 cup (180ml) water
-1 cup (130g) flour
-1 TSP smoked paprika
-salt & pepper to taste
-1 cup (250ml) water
-1 head of cauliflower
-1 cup (100g) breadcrumbs
-vegan yogurt, fresh veggies of your choice (for serving)
1. First combine all ingredients for the tortillas until it's a soft and elastic dough, cover it with a kitchen towel and set aside for 30mins-1 hour.
2. Prepare the batter for the cauliflower by mixing up the flour, spices and water. Cut the cauliflower in small bites, then coat them in the batter and afterwards in the breadcrumbs. Place the bites on a baking tray and bake at 175Celsius/350 Fahrenheit for 20-25mins.
3. Divide the tortilla dough into 16 pieces and roll out each one on a floured surface. Fry the tortillas in a pan without oil for 3-4 mins each side.
4. Lastly fill the fresh tortillas with the crispy cauliflower and toppings of your choice.