Roasted Cauliflower Indian Burrito

Ingredients

  • 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
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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

1

Pre heat the oven to 180°C

2

In a small bowl add all the ingredients for the red cabbage, stir to combine and set aside.

3

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.

4

In a bowl combine all the raita ingredients and stir to combine. Check for seasoning.

5

Cook the rice and set aside.

6

When you’re ready to serve cook the wraps per packet instructions.

7

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.

8

Fold two ends in and roll up.

9

You can place them in a hot pan to cook further or wrap in foil. Alternatively, just eat immediately.

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