March 21, 2014

Cauliflower Tacos with Spicy Sweet Potato, Black Beans & Avocado


I’m so excited about writing this post today as I have two amazing things to share:

1.This recipe is a bit of a revolutionary way of preparing tacos. If you’ve been following other food blogs, you might have seen plenty of cauliflower-base pizza recipes popping around lately. I’ve used the same concept to create the tacos shell, making them light, tasty and naturally grain free. It might not be very traditional Mexican, but we certainly loved them. As for the filling I chose a selection of my favourite ingredients: avocadoes, sweet potatoes, black beans and sprouts, with a generous drizzle of lime juice. All of the ingredients for the filling can be prepared in advance and assembled at the last minute. You’ll just have to add them to your freshly made tacos shells and you’re on for a pretty darn good meal;


2.We’ve got big news: we’re moving to the South West of France! We’ve thought about and have been preparing our move for quite a few months now, and we can’t believe that it is finally happening. We’re really excited about it, and I can’t wait to let you know about our new adventures on the other side of the Channel. It might be a bit quiet on the blog side of things in the next few weeks while we move over there, but I promise that I’ll be back soon.

Hoping you have a fantastic week, with love x


Cauliflower Tacos with Spicy Sweet Potato, Black Bean and Avocado – serves 4
•200g dry black beans, soaked overnight
•1 large or 2 small sweet potatoes, cut into small cubes
•2tbsp olive oil
•2tsp smoked paprika
•1tsp mild chilli powder
•1tsp ground cumin
•1 medium head cauliflower, cut into florets
•4 eggs
•1tsp ground turmeric
•Salt and pepper
•2 avocadoes, peeled and stoned
•Juice of 1 lime + extra lime, to serve
•A handful of alfalfa sprouts

1.Rinse the black beans, place them into a pan and cover with water. Bring to the boil and boil for 10min. Reduce the heat to low, cover and leave to cook for another 40min. Drain any excess water and set aside.
2.Preheat the oven to 200°C. Spread the sweet potato on a baking tray, drizzle with 2tbsp olive oil and sprinkle with smoked paprika, chilli powder and ground cumin and mix well. Place in the oven for 30min, until tender.
3.Place the cauliflower into a food processor and pulse in order to obtain a ‘rice’ consistency. Place into a saucepan, add 300ml water, cover with a lid, bring to the boil and leave to steam very gently for 5min. Drain any excess water into a sieve and pat the cauliflower with a tea towel in order to dry it. Place into a bowl and add the eggs, turmeric and a pinch of salt and mix well. Line two baking sheets with baking paper and spread spoonfuls of the mixture into circles the size of a taco shell. It should make about 8 shells. Place in the oven for 15-20min until golden. Place them on a wire rack for them to cool down.
4.Place the avocadoes and juice of 1 lime into a blender and blend until smooth.
5.To assemble the tacos, place one shell into a plate and top up with sweet potato, black bean, avocado cream and alfalfa sprouts. Add a squeeze of lime juice and tuck in.

Tacos de Chou-Fleur à la Patate Douce Epicée, Haricots Noirs et Avocat – pour 4 personnes
•200g de haricots noirs secs, trempés toute une nuit
•1 grosse ou 2 petites patates douces, coupées en cubes
•2cs d’huile d’olive
•2cc de paprika fumé en poudre
•1cc de piment doux en poudre
•1cc de cumin en poudre
•1 chou-fleur de taille moyenne, séparé en fleurons
•4 œufs
•1cc de curcuma en poudre
•Sel et poivre
•2 avocats, pelés et dénoyautés
•Jus d’1 citron vert + extra pour servir
•Une poignée de pousses de luzerne

1.Rincer les haricots noirs, les mettre dans une grande casserole et  couvrir d’eau. Porter à ébullition et laisser cuire à gros bouillons pendant 10min. Réduire le feu, couvrir et laisser cuire 40min. Egoutter et mettre de côté.
2.Préchauffer le four sur 200°C. Etaler les patates douces sur une plaque à four, arroser d’huile d’olive et saupoudrer de paprika fumé, de piment en poudre et de cumin en poudre et bien mélanger. Mettre au four pour 30min, jusqu’à ce que les patates soient tendres.
3.Mettre le chou-fleur dans le bol d’un robot et mixer jusqu’à l’obtention d’une consistance ressemblant à du riz. Mettre dans une casserole, ajouter 300ml d’eau, couvrir, porter à ébullition et laisser cuire  à la vapeur, à feu très doux, pendant 5min. Egoutter dans une passoire fine et tapoter le chou-fleur avec un torchon pour le sécher. Le mettre dans un bol, ajouter les œufs, le curcuma et du sel et du poivre et bien mélanger. Couvrir 2 plaques de cuisson avec du papier sulfurisé et y déposer des cuillérées du mélange, en les étalant en cercles, de la taille d’un tacos. Vous devriez en obtenir environ 8. Mettre au four pour 15-20min, jusqu’à ce qu’ils soient dorés, puis faire refroidir sur une grille.
4.Mettre les avocats et le jus de citron vert dans un mixeur et mixer jusqu’à obtenir une consistance crémeuse.
5.Pour assembler votre repas, mettre un tacos dans chaque assiette et ajouter des patates douces, haricots noirs, crème d’avocat et enfin des pousses de luzerne. Arroser de jus de citron vert et déguster.

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