Mini tortillas are smeared with yoghurt before being topped with tender roasted cauliflower, juicy ostrich steak, avocado chunks, spring onion and a garnish of fresh fragrant coriander. Yummo!
Ostrich & Cauli Tortillas
Ostrich & Cauli Tortillas
with yoghurt, coriander & spring onion
Hands on Time: 15 - 30 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Avocado
- Avocados
- Cauliflower Florets
- Dried Chilli Flakes
- Free-range Ostrich Steak
- Fresh Coriander
- Low Fat Plain Yoghurt
- NOMU Cajun Rub
- Ostrich
- Spring Onion
- Spring Onions
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROASTED CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil, the rub (to taste), and seasoning. Roast in the hot oven for 15-20 minutes until cooked through and starting to char, shifting halfway.
SOME PREP STEPS
Rinse the coriander and spring onion. Pick the coriander and roughly slice the spring onion. Pat the ostrich dry with some paper towel and cut into small chunks. Halve the avocado and set aside the half containing the pip for another meal. Peel off the avocado skin on the half you are using, keeping the flesh intact. Cut the avocado flesh into small chunks, season, and set aside.
OVEN SESAME!
When the cauliflower has 5-10 minutes remaining, place the tortillas on a separate baking tray in a single layer. Pop in the hot oven for 1-2 minutes until warmed through.
OSTRICH TIME
Place a pan over high heat with a drizzle of oil. When hot, sear the ostrich chunks for 2-3 minutes until cooked through or to your preference, shifting as they colour. Season to taste.
TORTILLA TIME!
Lay down the warm tortillas and smear on the yoghurt. Top with the roasted cauli, the ostrich chunks, and the avocado chunks. Sprinkle over the sliced spring onion, the chilli flakes (to taste), and the picked coriander. Wowzers, Chef!
Cauliflower Florets - 200g
NOMU Cajun Rub - 10ml
Fresh Coriander - 4g
Spring Onion - 1
Free-range Ostrich Steak - 160g
Avocado - 1
Wheat Flour Tortillas - 4
Low Fat Plain Yoghurt - 45ml
Dried Chilli Flakes - 2,5ml
ROASTED CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil, the rub (to taste), and seasoning. Roast in the hot oven for 15-20 minutes until cooked through and starting to char, shifting halfway.
SOME PREP STEPS
Rinse the coriander and spring onions. Pick the coriander and roughly slice the spring onions. Pat the ostrich dry with some paper towel and cut into small chunks. Halve the avocado and remove the pip. Peel off the avocado skin, keeping the flesh intact. Cut the avocado flesh into small chunks, season, and set aside.
OVEN SESAME!
When the cauliflower has 5-10 minutes remaining, place the tortillas on a separate baking tray in a single layer. Pop in the hot oven for 1-2 minutes until warmed through.
OSTRICH TIME
Place a pan over high heat with a drizzle of oil. When hot, sear the ostrich chunks for 2-3 minutes until cooked through or to your preference, shifting as they colour. Season to taste.
TORTILLA TIME!
Lay down the warm tortillas and smear on the yoghurt. Top with the roasted cauli, the ostrich chunks, and the avocado chunks. Sprinkle over the sliced spring onion, the chilli flakes (to taste), and the picked coriander. Wowzers, Chef!
Cauliflower Florets - 400g
NOMU Cajun Rub - 20ml
Fresh Coriander - 8g
Spring Onions - 2
Free-range Ostrich Steak - 320g
Avocado - 1
Wheat Flour Tortillas - 8
Low Fat Plain Yoghurt - 85ml
Dried Chilli Flakes - 5ml
ROASTED CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil, the rub (to taste), and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and starting to char, shifting halfway.
SOME PREP STEPS
Rinse the coriander and spring onions. Pick the coriander and roughly slice the spring onions. Pat the ostrich dry with some paper towel and cut into small chunks. Halve the avocados and set aside one of the halves containing the pip for another meal. Remove the pip from the half you are using, and peel off the avocado skin on all of the halves being used, keeping the flesh intact. Cut the avocado flesh into small chunks, season, and set aside.
OVEN SESAME!
When the cauliflower has 5-10 minutes remaining, place the tortillas on a separate baking tray in a single layer. Pop in the hot oven for 1-2 minutes until warmed through.
OSTRICH TIME
Place a pan over high heat with a drizzle of oil. When hot, sear the ostrich chunks for 2-3 minutes until cooked through or to your preference, shifting as they colour. Season to taste.
TORTILLA TIME!
Lay down the warm tortillas and smear on the yoghurt. Top with the roasted cauli, the ostrich chunks, and the avocado chunks. Sprinkle over the sliced spring onion, the chilli flakes (to taste), and the picked coriander. Wowzers, Chef!
Cauliflower Florets - 600g
NOMU Cajun Rub - 30ml
Fresh Coriander - 12g
Spring Onions - 3
Free-range Ostrich Steak - 480g
Avocados - 2
Wheat Flour Tortillas - 12
Low Fat Plain Yoghurt - 125ml
Dried Chilli Flakes - 7,5ml
ROASTED CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray, coat in oil, the rub (to taste), and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and starting to char, shifting halfway.
SOME PREP STEPS
Rinse the coriander and spring onions. Pick the coriander and roughly slice the spring onions. Pat the ostrich dry with some paper towel and cut into small chunks. Halve the avocados and remove the pips. Peel off the avocado skin, keeping the flesh intact. Cut the avocado flesh into small chunks, season, and set aside.
OVEN SESAME!
When the cauliflower has 5-10 minutes remaining, place the tortillas on a separate baking tray in a single layer. Pop in the hot oven for 1-2 minutes until warmed through.
OSTRICH TIME
Place a pan over high heat with a drizzle of oil. When hot, sear the ostrich chunks for 2-3 minutes until cooked through or to your preference, shifting as they colour. Season to taste.
TORTILLA TIME!
Lay down the warm tortillas and smear on the yoghurt. Top with the roasted cauli, the ostrich chunks, and the avocado chunks. Sprinkle over the sliced spring onion, the chilli flakes (to taste), and the picked coriander. Wowzers, Chef!
Cauliflower Florets - 800g
NOMU Cajun Rub - 40ml
Fresh Coriander - 15g
Spring Onions - 4
Free-range Ostrich Steak - 640g
Avocados - 2
Wheat Flour Tortillas - 16
Low Fat Plain Yoghurt - 170ml
Dried Chilli Flakes - 10ml
Woolies Products in this dish
