GUACA BRAIN DIP WITH SPOOKY CRACKERS IN A CAULIFLOWER ‘BOWL’

Serving

4 people

Ingredients

4 (multigrain) tortilla wraps
2 tbsp. olive oil, or truffle oil for a more decadent version
Curry powder, or try your own spice mixtures using paprika, ground cumin, onion powder, etc.
1 small cauliflower
1 portion of guacamole

Equipment

Cookie cutters (seasonally-themed if appropriate, or alphabet-shaped)
Baking tray
Baking paper

Preheat the oven to 180C / gas mark 4. Brush both sides of the tortillas with oil. Use cookie cutters to cut as many shapes out of the tortillas as possible. If you or the kids are finding it hard to push the cutter all the way through the tortilla, you can finish the job with some clean kitchen scissors.
Arrange the shapes on a baking tray lined with baking paper and sprinkle them with the curry powder or spice mix of your choosing. Bake the shapes until they are crispy, ±8 minutes, though keep an eye on them as they can burn quickly.
Meanwhile, wash the cauliflower. Remove the leaves from the cauliflower and cut a slice from the top (opposite side of the stem) so it can stand upside down. Remove as much of the tough stem as you can to create space while keeping the head in one piece.
To serve, fill the cauliflower ‘bowl’ with guacamole and dip the baked tortilla shapes into it.

GUACA BRAIN DIP WITH SPOOKY CRACKERS IN A CAULIFLOWER ‘BOWL’

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