A well-seasoned crumbly mince made of wholesome ingredients pairs perfectly with the creamy, tangy avo mash. And serving them on fresh, crispy lettuce leaves means you can enjoy lots of them. It’s a beautiful thing when a healthy dish happen to be this moreish!
You will need
Serves 4
- 1 head of cauliflower, cut into florets
- 100g (1 cup) pecans
- 2 bird's eye chillies, roughly chopped (consider omitting if cooking for kids)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chilli flakes
- juice of 1 lime
- Sea salt and freshly ground black pepper
- 1 avocado
- 1 baby cos lettuce, trimmed and leaves separated
- 1 teaspoon chilli flakes, to serve (optional)
Recipe: Luke Hines
Directions
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Step 1
Preheat the oven to 200℃ and line two baking trays with baking paper.
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Step 2
Place the cauliflower, pecans, chilli, garlic and onion powders, cumin and coriander in a food processor and pulse until well combined and finely chopped into small mince-like pieces, about six to eight pulses, depending on your machine. Transfer to a bowl, add half of the lime juice, season with salt and mix together well.
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Step 3
Spread the cauli-mince evenly over the prepared trays and roast in the oven for 30 minutes, stirring every 10 minutes, until it’s evenly golden brown and crisp.
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Step 4
Meanwhile, scoop the avocado flesh into a bowl and using a fork, roughly smash with the remaining lime juice. Season with salt and pepper to taste.
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Step 5
To serve, pile a couple lettuce leaves one inside the other to create a lettuce ‘cup,’ then repeat with the remaining leaves to make eight cups total. Spoon the cauli-mince into the cups, top with the smashed avo and sprinkle over some chilli flakes if you like.
Recipe: Luke Hines
