Tortillas with Mexican cauliflower
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Tortillas with Mexican cauliflower

Category Main courses

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  • 30 minutes
  1. 500 g cauliflower
  2. 20 g yacón syrup (or date syrup)
  3. 50 ml soy sauce
  4. 1 ts Sriracha (chili sauce)
  5. 3 ts AMC MEXICAN
  6. 3 ts cornstarch
  7. 8 tortillas (wheat or corn flour)
  8. spring onions
  9. red cabbage
  10. crème fraîche

1. Clean the cauliflower and divide into bite-sized pieces, place in the Softiera insert. Pour 150 ml of water into the pot, place the Softiera insert inside it. Close with the EasyQuick with the 24 cm sealing ring.

2. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 6 minutes in the steam area.

3. Mix the yacón syrup and all the ingredients up to and including the thickener.

4. At the end of cooking time, remove the EasyQuick and remove the Softiera insert. Pour the seasoning mixture into the pot with the rest of the water, bring to a boil and simmer on medium level until the sauce has thickened.

5. Add the cauliflower florets to the sauce and briefly toss.

6. Cut the spring onions and red cabbage into fine strips. Place the cauliflower on the tortillas, top with spring onions and red cabbage and drizzle with crème fraîche.

This recipe has been tested and approved by AMC.

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Cooking method

Steaming

suitable for controlled cooking

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