Spinach Tortilla Topped with Cauliflower & Tomatillo with Mango-Red Pepper Relish




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Being from Texas, I just adore Southwestern cuisine, where you’ll usually find deep fried tortillas, sour cream and fat-laden sauces as part of every delicious dish, but, it doesn’t have to be that way!!! You can get all of the exciting flavors, spices, and sauces without all of the trouble they cause, by “Garden of Eydie-ing” it!

The original recipe that inspired me is called “Shrimp Flautas,” in other words, shrimp rolled in a white flour tortilla and deep fried. We sub-out the tortilla with our spinach and spelt tortilla, and use steamed cauliflower instead of the shrimp. The recipe looks “involved” but it’s super easy, very tasty, full of nutrition, and well worth it. 

Tip: Get all of your ingredients prepped and ready to use, before cooking. Put on your “zen” cooking hat and go for it!


Cauliflower Tomatillo sauce:

  •    ½ cup finely diced onion
  •    2 medium-size garlic cloves, peeled and minced
  •    ½ medium-size jalapeno, seeded and minced (more if desired, lots of heat)
  •    2 tomatillos, husked and minced
  •    1 medium-size poblano pepper, roasted, peeled, seeded, and finely diced
  •    ½ cup Garden of Eydie Vegetable Stock (or low-salt, store bought veggie stock)
  •    1 cup tiny cauliflower florets (break large florets into tiny ¼” size pieces)
  •    1 TB finely chopped fresh cilantro
  •    ¼ tsp. freshly ground black pepper

Mango-Red Pepper Relish:

  • 1 mango, peeled, pitted, and julienned (divided in 1/2)
  • 1 red bell pepper, roasted, peeled, seeded, and julienned (divided into 2 portions)
  • 1 poblano pepper, roasted, peeled, seeded, and julienned (divided into 2 portions)
  • 1 TB finely diced scallion (light green parts) (divided into 2 portions)
  • 2 tsp. fresh lime juice (or more to taste)
  • 1 tsp. finely chopped cilantro
  • ½ serrano, seeded, and minced (add more if lots of heat is desired)


Make the Cauliflower Tomatillo Sauce:

1- Using a 3-quart pot, add 1 inch of water and insert the steamer.. Add cauliflower florets and steam for  3-4 minutes or until completely cooked through, and soft. Remove the cauliflower to a small bowl and reserve.

2- Heat a 10” skillet over medium-high heat for a minute or two. Add the onion, garlic, and jalapeno, stirring often, until the onion is translucent, about 2 minutes.  Add a tablespoon of water if needed to prevent vegetables from sticking to the pan. 

3- Add tomatillos and poblano and cook for a minute more.. 

4- Add vegetable stock and cauliflower florets and cook until stock is reduced to a glaze, about 2-3 minutes.

5- Add the cilantro and season with freshly ground black pepper.

6- Remove from heat and let cool.

Make the Mango-Red Pepper Relish:

1- Combine half of the mango, red pepper, poblano, and scallions in a large bowl.  Place the other half of the mango, red pepper poblano, and scallions in a small blender.  Add 2 tsp. fresh lime juice, cilantro, and serrano and blend until smooth.  Add pureed ingredients to the bowl of julienned ingredients and let marinate for 30 minutes or more before serving.

To Serve:

1- Lay each tortilla on a warmed serving plate (8 total). Equally distribute the Cauliflower Tomatillo sauce along the middle of the tortilla (about 2-3 TB each).  Add a TB or so of Mango-Red Pepper Relish on top.

2- Sprinkle more cilantro on top if desired.

3- Encourage your guests to fold and eat with sublime abandon!

Encourage your guests to just roll up the tortilla and eat with their hands.  This makes for a great casual party dish, for sure!!!

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