Sweet Onion Dressing Salad Burrito

Name: Sweet Onion Dressing Salad Burrito
Prep time: 45 min
Cook time: 25 min
Yield: 6
Cuisine: Americana
Ingredients: 1/2 cups Parmesan cheese, grated, for the cauliflower; 3 tablespoons almond flour, for the cauliflower; 3 tablespoons paprika, for the cauliflower; 1 tablespoon garlic powder, for the cauliflower; 1/2 teaspoons ground black pepper, for the cauliflower; 2 cups cauliflower, in medium pieces; olive oil, in medium pieces; 1 tablespoon sesame seeds, for the salad; 1 bag Chopped Broccoli Crunch Eva® Salad, 700 g; 1/4 cups water, for the salad; 6 pita breads; 1 cup cucumber, Persian, sliced; spearmint, for garnish

Eva

Try this delicious salad burrito with roasted cauliflower and accompanied by a sweet onion dressing that includes Eva® Chopped Broccoli Crunch Salad; this burrito is a simple and balanced way to make your daily meals.

Reviewed by Editorial Team of Kiwilimón

Published: 07-12-2020

Preparation

20 mins

25 mins

Low

Preheat the oven to 180 °C. In a bowl, mix the Parmesan cheese with almond flour, paprika, garlic powder, and ground black pepper until fully combined. Take a piece of cauliflower from the stem, dip it in a little olive oil until moist, and coat it with the bowl mixture, pressing with your hand to ensure the mixture sticks to the vegetable; repeat until finished. Place the cauliflower pieces on a baking sheet lined with parchment paper and bake for 20 minutes at 180 °C, remembering to turn them occasionally for even browning. Remove from the oven and set aside. Heat sesame oil in a deep skillet, add Eva® Chopped Broccoli Crunch Salad, and pour in a little water, cover, and cook for 5 minutes. Set aside. In a skillet or frying pan over medium-low heat, warm the pita bread pieces on both sides until they become flexible. To assemble your burrito, place some Eva® Chopped Broccoli Crunch Salad on a piece of pita bread, add sliced Persian cucumber, roasted cauliflower pieces, and pour the sweet onion dressing along with the toppings (candied walnuts with cranberries) included in the salad. Close the pita bread by wrapping the ends over the salad to form a burrito. Repeat until the filling is finished. If desired, you can add some mint leaves for garnish.