CRACKING Cauliflower Tortillas

Tags

AIP, AIP Reintroduction, Autoimmune Protocol, Cauliflower, Dairy Free, Gluten Free, Linga Longa, Paleo, Slow Cooked Pork, Tortilla

I wrote an edible cookbook. The pages are made out of tortillas. It’s also the Book of Love. (Batteries and hot sauce sold separately.) -Jarod Kintz, ‘Love quotes for the ages. Specifically ages 18-81′

I’m a wee bit addicted to the Linga Longa pork neck I pick up from the Eveleigh farmers markets. It’s a fantastic cut of meat, tastes out of this world and is so easy to prepare.

It’s actually a toss-up whether my slow cooked pork neck or four-hour lamb recipe is LM’s absolute favourite. Either way, we seem to rotate them week-about here at Casa TSL.

And, Greg (the Mr Linga Longa farmer, himself) knows just how much I love his pork. His is the first stall I head to every week at the markets. And, Bella loves him, too (possibly because he’s always generous with a bone or three for her).

This week, we picked up 2.6 kilos of lovely pork neck. And, the best thing is that when I make that much slow cooked pork over the weekend, I know I’ve got enough protein for several meals.

2.6 kilos of porky goodness ready to go into the oven!
(Image by TSL)

If I’m feeling lazy, we’ll just have the shredded pork over a big jumble of roasted vegetables with some apple sauce and fermented veggies. For a low effort meal, it’s pretty fine…!

But sometimes, a girl feels like experimenting. And, with LM out and about for much of this weekend past, I thought I’d try something new this week.

Enter the Cauliflower Tortilla!

Shredded pork lends itself to being rolled or sandwiched into your carbohydrate of choice. Think pulled pork sliders or Mexican tortillas…

Only, when you are on a restricted diet – grain-free, even – that just ain’t going to happen.

Until now…

Cauliflower Tortillas TSL-Sty;e…
(Image by LM for TSL)

Inspired by the likes of Joshua Weissman of Slim Palate fame, and Lauren Geertsen over at the very informative Empowered Sustenance, I had my first attempt at making cauliflower tortillas. And, let me tell you, it definitely won’t be the last time I make them. O for Oarsome!

People ask me all the time, ‘What keeps you up at night?’ And I say, ‘Spicy Mexican food, weapons of mass destruction, and cyber attacks. – Dutch Ruppersberger

I filled our tortillas with my slow-cooked pork neck, some red onion and some smashed avocado with just a squeeze of fresh lime juice. But, I reckon I could have done a slightly more anglo-style tortilla with slow cooked lamb and a little sheeps-milk yoghurt (and perhaps some fresh mint instead of the coriander), too…

• Servings: 3-4
• Time: ? hours
• Difficulty: easy
• Print

Ingredients:

1 x cauliflower
3 eggs
A handful of fresh, chopped coriander (cilantro)
salt and pepper to taste

Method:

1. Heat your oven to 190°C/ 375°F.  Line two baking trays with baking paper.

2. Wash, core and chop up your cauliflower into small florets. Throw it into your food processor and pulse until super-fine. Think smaller than rice kernels. It will take a little stopping and starting…

3. Bring a cup of water to boil in a medium-sized pot. Add your super-fine cauliflower, pop on the lid and simmer for 6 minutes (until cooked)

4. Drain your cooked cauliflower in a sieve. Allow to cool for ten minutes. Once cool enough to handle, pop it into a clean tea towel. Squeeze out as much of the excess water as you can.

5. Whisk your eggs in a clean bowl. Add your drained cauliflower, chopped coriander and salt and pepper. Mix thoroughly.

6. Take your mixture and spread as evenly as possible into 8 circles onto your baking trays – four on each.

7. Pop into the oven for 10 minutes. Carefully flip your tortillas, rotate the trays and  pop them back into the oven for a further 8 – 10 minutes.

8. Cool on a wire rack.

9. When you’re ready to load your tortillas, heat a frying sized pan over medium heat. One or two at a time, pop the tortillas into the pan. Brown each side and serve.

E N J O Y !

 

Best Sydney (Breakfast &) Lunch Spots: West Juliett

Tags

Best Sydney Cafe, Real Food, Slow Cooked Pork, Sydney, West Juliett, Whole Food

Some of the Sweet Options at West Juliett
(Image by TSL)

What if I told you that the Twelve hour pork with ‘slaw on offer at West Juliett is so good that I forgot I was meant to photograph it before I started eating…?

True. I LOVE this meal. See – here it is…

Twelve hour pork, fennel, sharp cabbage, apple, kohl rabi, parmesan
(Image by TSL)

And, when I say I love this meal, I mean really love it. Whenever LM asks me what I want for lunch, I say the West Juliett pork salad. It is so good – it goes without saying that the pork is full of slow-cooked yumminess, but the spicy-sweet slaw is equally good. I think there may even be some home-made pickled cabbage in the mix.

We have visited the fine establishment that is West Juliett on several occasions in the past two or three months and I always have the pork salad. Honestly? – it got to the point, on my previous visit, that I was compelled to try something else on the menu. I felt I was being unfairly biased towards the pork. Our lovely waitress assured me that the Juliett Salad of avocado, seasonal vegetables, leaves, nuts, seeds and herbs with a side of chicken, was equally fab’. Turned out, it was pretty fab’. It just wasn’t quite on a par with the pork number that I so love. It’s a matter of taste, I reckon’.

LM loves the burger. He always loves the burger! And, the good folk at West Juliett are pretty good at ensuring his dairy-free requirements are met, too.

Grass fed burger, beetroot relish, butter lettuce, pickles and aioli (but sans cheddar) served with a bowl of hand cut chips with crisp herbs
Please note the beetroot juice is only like that because LM has already had a hefty bite out of his burger!
(Image by TSL)

But it’s not just the food that rocks at West Juliett. LM will tell you that he has had his best coffee ever in a Sydney café here. He’s an espresso man. If you’re a connoisseur of such matters, the café uses a ‘seasonally changing coffee that is contract roasted locally by White Horse coffee’.

And, they even make their own milkshakes and sodas. I’ve not tried a milkshake (yet) but we often partake of a soda…

Rhubarb and something soda at West Juliett
(Image by TSL)

What I particularly love about places like West Juliett (and Cornersmith), apart from the fact that they are located in my wee neck of the woods, is that they care about where they source their product. And, it shows. They make all their own yoghurt and baked goods on site (and the smells are seriously
a m a z i n g when the chocolate chip cookies are just coming out of the oven). There’s a section on their menu dedicated to explaining the provenance of their supplies – fresh jersey milk from Warrnambool, grass fed beef from Taralga Springs and free range eggs, tomatoes and honey from Mary in Wyong.

West Juliett’s Menu
(Image by TSL)

The cafe is pretty unassuming from the outside. But, every time we’ve visited it has been humming. The people watching isn’t bad, either. Lots of hipsters in this corner of Marrickville.

On a nice day, there’s a fair amount of outdoor seating. Sadly, when we were there last week it was a tad chilly for al fresco dining so we headed inside. There were a few hardier souls than us who braved the wind…

The unassuming West Juliett
(Image by TSL)

Inside the bustling West Juliett
(Image by TSL)

Homemade preserves at West Juliett
(Image by TSL)

West Juliett is open from Monday – Saturday, 7am – 4pm. You can find it at 30 Llewellyn St, Marrickville. It’s seriously worth a visit!