Cauliflower & Refried Carlin Pea Burritos

Method

Wholemeal Tortillas

1. Start with the tortillas as the dough needs to rest - Combine all the ingredients in a bowl and mix to form a shaggy dough. Turn out onto a clean work surface and knead for 5 to 10 minutes until you have a smooth elastic dough. Cover in a damp tea towel and set aside for an hour or so.

Pickled Cabbage

1. Simply combine the cabbage, salt and lime juice. Mix thoroughly and set aside.

Refried Carlin Peas

1. Fry the onion and garlic over a medium heat until soft. Add the chilli flakes, cumin and garlic and fry for another minute or so, until fragrant.
2. Add the tomato pasta and paprika and cook for a minutes more. Then add the carlin peas and a splash of the cooking liquid.
3. Use a fork or wooden spoon to mash the beans as you fry them a little longer. Finish with a few splashes of smoked water.

Cauliflower

1. Preheat the oven to 180C. Place a baking tray in the oven with a generous amount of rapeseed oil.
2. Take two large bowls: in one whisk the egg, in the other combine all the remaining ingredients, except the cauliflower florets.
3. Add the cauliflower to the whisked egg and ensure that it's completely coated, theb transfer the florets to the dry mixture. Shake to coat.
4. Careful take the tray with hot oil from the oven and add the cauliflower. Lift the florets out rather than pouring the contents of the bowl, as there will be some dry ingredients left in the bottom. Shake the pan to coat the cauliflower in oil and return to the oven for 30 mins or until crisp.

Wholemeal Tortillas

1. Take a large heavy bottomed pan and place over a high heat for around 4 minutes.
2. Divide the tortilla dough into 4. Take one piece (leaving the others covered by the damp tea towel) and roll it out onto a floured surface until the size of your pan.
3. Once the pan is piping hot, place the flatbread into the dry pan and cook briefly on each side. You should see air bubbles and charred spots form but don’t overcook them as they will become brittle.
4. Removed from the pan and immediately wrap in a tea towel to keep warm and to prevent them from becoming brittle.
5. Repeat with the remaining dough.

To Serve

1. To serve, pile your fillings onto the tortillas and wrap tightly.