Spicy California Walnut and Cauliflower Indian Wraps

Name: Spicy California Walnut and Cauliflower Indian Wraps
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: Walnut Meat; 1 small head cauliflower, chopped*; 1 cup California walnut pieces, chopped; 2 tablespoons extra virgin olive oil, divided; ¾ cup minced sweet onion; 2 teaspoons minced garlic; ½ teaspoon minced fresh ginger; 1 Thai chili (or medium sized jalapeño), stemmed, seeded and minced; ½ cup water; ¼ cup tomato paste; ¼ cup golden raisins; 2 ½ teaspoons chili powder; 2 teaspoons garam masala; 1 teaspoon ground cumin; 1 tablespoon garlic oil; 1 teaspoon kosher salt, to taste; Yogurt Raita; 1 cup Greek style yogurt (2%); ¼ cup cucumber, finely diced; ¼ cup California walnuts, toasted and ground; 1 tablespoon fresh mint, chopped; 1 tablespoon fresh cilantro, chopped; Lime juice and zest to taste; Sea Salt and Pepper to taste

Total Time

1 Hr, 5 Mins

Serves

Meal

Dinner Lunch

Description

These flavor forward plant-based protein wraps, combine California walnuts, roasted cauliflower, and Indian spices to create a heart healthy meal.

Ingredients

Walnut Meat

1 small head cauliflower, chopped*

1 cup California walnut pieces, chopped

2 tablespoons extra virgin olive oil, divided

¾ cup minced sweet onion

2 teaspoons minced garlic

½ teaspoon minced fresh ginger

1 Thai chili (or medium sized jalapeño), stemmed, seeded and minced

½ cup water

¼ cup tomato paste

¼ cup golden raisins

2 ½ teaspoons chili powder

2 teaspoons garam masala

1 teaspoon ground cumin

1 tablespoon garlic oil

1 teaspoon kosher salt, to taste

Yogurt Raita

1 cup Greek style yogurt (2%)

¼ cup cucumber, finely diced

¼ cup California walnuts, toasted and ground

1 tablespoon fresh mint, chopped

1 tablespoon fresh cilantro, chopped

Lime juice and zest to taste

Sea Salt and Pepper to taste

PREPARATION

Preheat oven to 475ºF. Coat cauliflower with 1 tablespoon olive oil. Place on a baking sheet and roast for 25 to 30 minutes or until lightly browned
Reduce oven temperature to 350ºF and toast walnuts for 5 minutes or until lightly browned. Add to pan with cauliflower.
Heat remaining olive oil in a large skillet over medium-high heat. Add onion and sauté for 5 minutes or until lightly browned. Add garlic, ginger and chile cook for 2 minutes more. Stir in water, tomato paste, golden raisins chili powder, garam masala, cumin, and salt; cook until mixture is thick and excess water has cooked off. Stir in cauliflower mixture and garlic oil. Cook for 3 minutes to let the flavors blend. Optional: Cauliflower mixture may be ground in a food processor so that it resembles the texture of ground meat.
Remove from heat and serve in butter lettuce wraps or Roti flatbread. Top with a dollop of the yogurt raita and microgreens.

NUTRITION

Calories: 330 cal
Total Fat: 25 g
Trans Fat: 0 g
Polyunsaturated Fat: 12.51 g
Cholesterol: 5 mg
Sodium: 450 mg
Carbohydrates: 20 g
Dietary Fiber: 6 g
Protein: 10 g