Cauliflower Nachos with Cucumber Salsa

Ingredients:

For the nachos

2 medium cauliflowers, trimmed and roughly chopped

40g wholemeal plain flour

1 teaspoon paprika

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon garlic granules

2 free-range eggs, beaten

40g cheddar cheese, grated

For the salsa:

1/2 cucumber, deseeded and finely diced

4 salad tomatoes, finely diced

1/2 avocado, finely diced

A few of sprigs of coriander, leaves chopped

1/2 lime, juiced

Method:

1. Pre-heat the oven to 180 degrees Celsius.
2. Blitz the cauliflower in a food processor or grate until very finely chopped with a rice-like texture.
3. Heat a large frying pan over a low heat. Add the cauliflower and dry-fry for 10 minutes, stirring occasionally until most of the moisture has evaporated. Transfer to a large mixing bowl to cool.
4. Line two baking sheets with non-stick baking paper. Add the flour, paprika, cumin, coriander, garlic granules and eggs to the cauliflower and stir to combine.
5. Form the mixture into a ball with your hands, then divide it in half.
6. Place one half on a lined baking sheet and press down to make roughly an 18cm-wide circle. Repeat with the other half.
7. Bake both for 25-30 minutes until golden. Use a palette knife to flip over the circles and cook for 5-10 minutes until golden on both sides.
8. Remove both halves from the oven. Cut into triangular nacho shapes while still warm, then sprinkle with the cheese and leave to cool.
9. Combine the ingredients for the salsa, then serve with the cauliflower nachos.