Curried Cauliflower Chickpea Wraps

Spicy curried cauliflower chickpea wraps are filled to the brim with good-for-you ingredients and make great make-ahead meals. This recipe comes from www.heynutritionlady.com.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6

Ingredients

1 medium head of cauliflower about 900g / 2lbs once trimmed
3 Tbsp extra virgin olive oil
1 medium yellow onion diced
1 Tbsp finely minced or grated ginger
1 tsp salt
1 Tbsp garam masala
1 tsp cayenne pepper
2 x 400g can chickpeas or 3 cups cooked chickpeas, drained and rinsed well
1/2 cup finely chopped cilantro leaves and stems
6 large whole wheat tortillas

Sauce:
1 cup full-fat plain yoghurt
1 clove garlic crushed
salt and pepper

NOTE #1: Looking at other yogurt sauces, I'm thinking a tablespoon of lemon juice would be a good addition. Crush the garlic into a paste and mix with the yogurt, lemon juice and salt. Chill for a few hours.

NOTE #2: Better yet, just make tzatziki sauce. Similar, but includes cucumber and mint and tastes even better. Takes a little more time to prepare, but it's still easy.

Instructions

Start with breaking down the cauliflower into large chunks.

1. Place cauliflower chunks into a pot, cover with water, add a pinch of salt, and bring to the boil over high heat. Reduce to a simmer, cover, and simmer until cauliflower is tender (but not mushy!) about 15-20 minutes.
2. Drain the cauliflower, and using a potato masher, mash it roughly. There should still be some chunks, but mostly mashed. Set this aside to cool a bit.
3. While the cauliflower is boiling, set a large pot over medium-high heat. This is the pot in which you'll mix everything together in the end, so make sure it's large enough!
4. Add the olive oil to the pot to heat, then add the onions and sauté for 5-7 minutes, until they're just beginning to brown.
5. Add the ginger and sauté for a minute more.
6. Reduce the heat to medium, and then add the salt, garam masala, and cayenne, and sauté for one minute.
7. Add the mashed cauliflower, chickpeas, and cilantro and stir well, cooking for 3-5 minutes more.
8. Remove from heat, and let cool slightly.
9. To make the garlic yoghurt sauce (if using) whisk together plain yoghurt, crushed garlic, and add salt and pepper to taste.
10. Spoon about 1/6th of the filling into the center of each tortilla. Fold one side over towards the center, fold the edges in, and roll up like a burrito.
11. Serve with garlic yoghurt sauce if desired.