Spicy California Walnut and Cauliflower Indian Wraps
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.