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Recipe : Spicy California Walnut And Cauliflower Indian Wraps

Ingredients

Plant-Based Walnut Meat

1 small head cauliflower, chopped

1 cup California walnut pieces, chopped

2 tablespoons extra virgin olive oil, divided

3/4 cup minced sweet onion

2 teaspoons minced garlic

1/2 teaspoon minced fresh ginger

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

1/2 cup water

1/4 cup tomato paste

1/4 cup golden raisins

2 1/2 teaspoons chilli 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

1/4 cup cucumber, finely diced

1/4 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

  1. Preheat oven to 240°C. Coat cauliflower with 1 tablespoon olive oil. Place on a baking sheet and roast for 25 to 30 minutes or until lightly browned
  2. Reduce oven temperature to 180°C and toast walnuts for 5 minutes or until lightly browned. Add to pan with cauliflower.
  3. 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 chilli, cook for 2 minutes more. Stir in water, tomato paste, golden raisins, chilli 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 and walnuts mixture may be ground in a food processor so that it resembles the texture of ground meat.

  1. Remove from heat and serve in butter lettuce wraps or roti flatbread. Top with a dollop of the yogurt raita and microgreens.

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