Servings
Prep time
Cook time
Recipe
Ingredients
- Roasted Cauliflower
- 450g cauliflower florets
- 2 tbsp light oil
- ¼ tsp turmeric
- ¼ tsp cayenne pepper
- 1 tsp garam masala
- 1 tsp salt
- Good grind 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
- ½ clove garlic, minced
- ¼ tsp salt
- ¼ tsp nigella seeds
- 2 spring onions, sliced
- 8–10 mint leaves, finely sliced
- 75g coconut yoghurt or plain yoghurt
- Good grind black pepper
Method
- To Serve 1 packet BFree Quinoa & Chia Seed Wraps 250g cooked brown rice Mango chutney Handful fresh coriander leaves Chilli Lime wedges
- Preheat oven to 180ºC.
- Add all the roasted cauliflower ingredients to a baking tray and stir to combine. Place in the oven for about 20–30 mins, turning the cauliflower halfway. It’s 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.
- Meanwhile, add all the ingredients for the pickled red cabbage to a small bowl, stir to combine and set aside.
- In a separate bowl, combine all the raita ingredients and stir to combine.
- When you’re ready to serve, cook the wraps according to packet instructions.
- Spread some raita, a few spoons of rice, red cabbage, cauliflower, dollops of mango chutney, coriander leaves and chilli slices on each wrap.
- Fold the two ends in and roll up.
- Toast each “burrito” in a hot pan to cook further or serve immediately with lime wedges. You can also wrap in foil for a packed lunch.
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