Indian Roasted Cauliflower and Quinoa Wraps with Quick Pickled Cucumber and Yogurt Sauce

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Indian Roasted Cauliflower and Quinoa Wraps with Quick Pickled Cucumber and Yogurt Sauce

Ingredients

  • Indian Roasted Cauliflower and Quinoa Wraps with Quick Pickled Cucumber and Yogurt Sauce
  • Serves 6
  • 1/3 cup olive oil
  • salt and pepper to taste
  • 2 teaspoons turmeric
  • 2 teaspoons cumin
  • 2 teaspoons cardamom
  • 2 teaspoons coriander
  • 1 cauliflower, cut into 1 -inch pieces
  • Quinoa
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon turmeric
  • 1 teaspoons cumin
  • 1 teaspoon cardamom
  • 1 teaspoon coriander
  • salt and pepper to taste
  • 1 ½ cups quinoa, rinsed
  • 3 cups water or vegetable stock
  • Yogurt Sauce
  • 2 cups Greek yogurt
  • 2 garlic cloves, minced
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • salt and pepper to taste
  • 1 teaspoon turmeric
  • 1 teaspoons cumin
  • 1 teaspoon cardamom
  • 1 teaspoon coriander
  • pinch of cayenne or red pepper flakes
  • 1 cucumber
  • 1/3 cup rice wine vinegar, white balsamic vinegar or champagne vinegar
  • salt and pepper to taste
  • 12 tortillas or wraps
  • Fresh cilantro for garnish

Instructions

Preheat oven to 425. Line a baking sheet with foil or silpat for easier clean up.

In a saucepan, add olive oil over medium high heat. Add onion and sauté until lightly browned, about 4-5 minutes. Add garlic and sauté for 1 minute. Add spices, salt and pepper and sauté for 1 minute. Add quinoa, water and mix well. Cook according to package around 15-20 minutes. Taste for seasoning and set aside.

Meanwhile, in a large mixing bowl, add olive oil and spices and mix well. Add cauliflower and toss to coat all pieces. Tumble cauliflower onto baking sheet and arrange pieces cut side down for maximum browning. Place in oven on lowest rack and bake for 8-10 minutes until browned on the bottom and turn cauliflower, place back in oven and continue cooking for 3-5 minutes until you can easily pierce cauliflower with the tip of a knife. Remove.

Meanwhile, make the yogurt sauce. In a small bowl, add yogurt, and remaining ingredients and mix well. Taste for seasoning. Set aside.

Slice cucumber lengthwise, and with a spoon, gently scoop the seeds. Dice the cucumber into small dice and add to a bowl. Add rice wine vinegar, salt and pepper and mix well. Set aside.

To assemble: Lightly heat tortillas in a dry non stick pan over medium high heat or directly over a gas flame for 30 seconds per side. Place on serving dish.

On a tortilla, place some roasted cauliflower, quinoa, cucumber relish, yogurt sauce and fresh cilantro and gently wrap.

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