Serves: 4
Time: 35 mins
Ingredients:
3 x Knorr and Cox&Co. Choc Cubes
1 cauliflower, roughly 800g, broken into small florets
1 tbsp heaped smoked paprika
50g water
40g sesame seeds, toasted
1/2 head red cabbage, finely shredded
25g coriander bunch, leaves picked, and stalks finely chopped
2 small onions, finely diced
50g walnuts
50g alfalfa sprouts
1-2 red chilies, finely sliced
3 limes, juice of 1, 2 sliced into segments
100g sour cream
100g mayonnaise
Olive oil
12 corn tortillas
Method:
1. Heat the oven to 18 Toast the walnuts for 10-12 mins until aromatic and golden. Turn the oven up to 220C. Toss the cauliflower with paprika and 3 tbsp of olive oil. Spread out on a baking tray and roast in the oven for 12 minutes. Turn the cauliflower pieces and continue to oven cook for a further 10-15 minutes to finish cooking. Once golden and caramelized, remove from the oven and set aside.
2. Roughly chop the Knorr and Cox&Co. Choc Cubes and add to a mixing bowl along with 50ml of boiling water and a tablespoon of olive oil. Mix well until the chocolate is melted. Add in the toasted sesame seeds and stir to combine. Place in a small dish for serving.
3. Warm the tortillas in a dry pan on each side for 30 seconds. Once hot, pile on a plate covered with a tea towel.
4. Mix the sour cream and mayonnaise together and place in a serving dish. Do the same with the onion and coriander stalks, adding in the lime juice. On a large platter or smaller individual plates, lay out the red cabbage, alfalfa sprouts, walnuts, chilies, lime, and coriander leaves. Finish with the cauliflower and tortillas.
5. Serve at the table for everyone to help themselves. Spoon the Choc and Sesame sauce onto the tortillas and top with cauliflower and the garnishes.
