Cauliflower & Refried Pea Burritos

Ingredients

Tortilla Dough:

• 130g Plant S Yellow Pea Flour
• 80ml warm water
• 1 tsp salt
• 2.5 tbsp oil

Refried Peas:

• ¼ red onion (finely chopped)
• 1 clove garlic (crushed)
• ½ tsp cumin
• ½ tsp paprika
• ¼ tsp chilli flakes
• 1 tsp tomato puree
• 50g garden peas

Cauliflower:

• ½ head of cauliflower (cut into florets)
• 1 egg (whisked)
• 25g Plant S Yellow Pea Flour
• 25g wholemeal wheat flour
• 1 tsp salt
• 1 tsp cumin
• 1 tsp paprika

Slaw:

• 75g red cabbage (finely shredded)
• Juice of 1 lime
• 1 tsp salt

Method

Prepare the Slaw

1. In a bowl, combine the shredded red cabbage, lime juice, and salt. Mix well and set aside to marinate.

Make the Tortillas

1. Dissolve the salt in the warm water. In a large bowl, mix the pea flour and oil until the mixture looks crumbly. Gradually pour in the salty water, stirring until a dough forms. If the mixture is too dry, add a little more water.
2. Transfer the dough to a floured surface and knead until smooth (about 2-3 minutes). Cover with a dishcloth and let it rest for 15 minutes.
3. Divide the dough into equal portions and roll each into an 8-inch round.
4. Heat a skillet over medium-high heat. Cook each tortilla for 1-2 minutes on each side until puffed and golden. Cover the cooked tortillas with a dishcloth to keep warm.

Prepare the Refried Peas

1. Heat a splash of oil in a skillet over medium heat. Fry the onion and garlic until softened. Add the chilli flakes, cumin, and paprika, and fry for another minute until fragrant.
2. Stir in the tomato puree and peas with a splash of water. Mash the peas with a fork or wooden spoon and cook until thickened.

Roast the Cauliflower

1. Preheat the oven to 180°C and place a baking tray with a generous amount of oil inside to heat.
2. In one bowl, whisk the egg. In another bowl, mix the pea flour, wholemeal flour, salt, cumin, and paprika.
3. Coat the cauliflower florets in the whisked egg, then toss in the dry mixture until evenly coated.
4. Carefully remove the hot tray from the oven and add the cauliflower florets. Shake the tray to coat the florets in oil and roast for 30 minutes or until golden and crisp.

Assemble the Burritos and serve

1. Lay a warm tortilla on a plate. Spread a layer of refried peas down the centre, followed by the roasted cauliflower. Add a generous helping of red cabbage slaw on top.
2. Roll the tortilla tightly into a burrito. Repeat with the remaining tortillas and fillings.
3. Slice the burritos in half and serve immediately.