Ingredients
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Gluten Free
-
Dairy Free
-
Vegan Friendly
Roasted Cauliflower
- 450g cauliflower florets
- 2 tbs light oil
- ¼ tsp turmeric
- ¼ tsp cayenne pepper
- 1 tsp garam masala
- 1 tsp salt
- Good grind of black pepper
Quick Pickled Red Cabbage
- 100g red cabbage shredded
- Juice ½ lemon
- 1 tsp salt
Raita
- 100g grated cucumber
- 1 tsp lemon juice
- ¼ tsp ground cumin
- ¼ garlic clove minced
- ¼ tsp salt
- ¼ tsp nigella seeds
- 2 spring onion sliced
- Approx. 8-10 mint leaves finely sliced
- 75g coconut yoghurt or alternative plain yoghurt
- A good grind of black pepper
To Serve
- 250g cooked brown rice (I used microwave packet of brown basmati and wild)
- 1 packet BFree Quinoa and Chia Seed Wraps
- A handful of fresh coriander leaves
- Mango Chutney
- Lime wedges
There is nothing a good burrito can’t solve! We love this delicious Indian inspired burrito created by Natalie Naturally. It’s perfect to spice up any evening of the week.
Method
Pre heat the oven to 180°C
In a small bowl add all the ingredients for the red cabbage, stir to combine and set aside.
In a baking tray add all the cauliflower ingredients and stir to combine. Place in the pre heated oven for about 20-30minutes turning the cauliflower halfway.
Its ready when the cauliflower is charred on the edges and a knife will slide through the florets with relative ease. Do not over cook as you want a little bite.
In a bowl combine all the raita ingredients and stir to combine. Check for seasoning.
Cook the rice and set aside.
When you’re ready to serve cook the wraps per packet instructions.
Spread some riata, a few spoonful’s or rice, red cabbage, pieces of cauliflower, dollops of mango chutney and extra coriander leaves and chilli slices.
Fold two ends in and roll up.
You can place them in a hot pan to cook further or wrap in foil. Alternatively, just eat immediately.
