About the Recipe
This dish combines the creaminess of a savory avo cauli rice risotto & the sweet accents of. the spicy beetroot mix in a wrap of silver beet.
Ingredients
Avo Cauli risotto
1/2 cauliflower
1 jalapeño
1/2a cup of dill
1/2 a cup of coriander
2 avocados
Juice of a lemon
Pinch of Himalayan salt
Pinch of freshly ground black pepper
Sweet Chilli Beetroot noodles
4 small beetroots
Juice of a mandarin
Juice of a lime
1/2 a cup of basil
1/2 small red chilli
Pinch of Himalayan salt
Pinch fresh cracked black pepper.
Wrap
4 silverbeet leaves
Wrap Extras
half a cup of chives
5cm cubed ginger
Pinch of Himalayan salt
Pinch of freshly ground black pepper
Preparation
Step 1 Blend cauliflower ( in a good processor ) until fine then mix in chopped jalapeño, dill, coriander, avocados, lemon juice with salt and pepper.
Step 2 Create beetroot noodles with a spiriliser or vegetable peeler and place into a large bowl with mandarin juice, basil, chilli, lime juice, salt and pepper.
Step 3 Leave this mix to marinate for 45 min
Step 4 Drain out excess moisture from the beetroot noodle mix with a nut milk bag or cloth
Step 5 Lay out your silver beet leaves and fill with the avo cauli risotto and Sweet and spicy beetroot noodles and top with freshly shaved ginger (use vegetable peeler to shave the ginger) ginger on top. with any extra salt and pepper.
Step 6 Fold in the top and bottom of the silver beet wrap and then roll up the wrap and cut in the middle to serve
