I can honestly say that I was salivating just typing up this recipe it was that delicious, and a perfect way to get in all your veggies whilst keeping satsified in the evening. I don't often use overt fats just because my body hasn't been craving them recently, but if you enjoy avocado like I do then this recipe is definitely for you!
Now doesn't mine look better?
Now doesn't mine look better?
Ingredients
Creamy cauliflower mash
- 1 head of cauliflower
- 1/2 avocado
- 2-3 spirng onions
- bunch of fresh dill
- 1/2 lemon juice
- 2 sticks celery
Burrito additions
- 4 carrots
- 3 large beetroot
- 2 zucchini/courgette
- iceberg lettuce
- Begin by making the creamy cauliflower mash (this is the best part so must take priority in my opinion.) Chop the head of cauliflower into smaller pieces then pulse in a food processor until it forms a 'rice' consistency.
- In a seperate bowl place the chopped avocado, celery, onion, dill and lemon juice and blend with a hand blender (alternatively place in a posh blender you may have.) You may need to add a touch of water to give it a runnier consistency but do this to your taste.
- Once you have perfected the sauce, place it into the food processor with the cauliflower and blend until all is combined. It should create a creammy mash consistency if the sauce is runny enough.
- In a seperate bowl place the carrots, beetroot and courgette/zucchini, I finely grated mine but you can chop if you prefer.
- For the burrito itself I used iceberg lettuce. I took two leaves at a time, folded up the bottom and filled with all of the ingredients (it is easiest to put the mash on first so you can spread it around.) However, you can use cabbage, collard, romaine etc this was simply what I had in the cupboard.
- Have fun, get messy and enjoy!
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