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Chickpea Cauliflower Wraps
For the curry, start by cutting up cauliflower into smaller pieces or florets. Then start to lightly steam or boil (until slightly tender). Then, add tomatoes, garlic and half onion into a blender and blend till pureed. Finely chop the rest of the onion to cook shortly. While the cauliflower steams/boils, drain and rinse chickpeas. When these are all ready, in a heated pan add oil, mustard seeds, . . .
Prep Time: 00:10
Cook Time: 00:50
1 medium head of cauliflower
540 ml can of chickpeas (no sodium)
3 - 4 tomatoes, fresh (medium)
3 - 5 tbsp coconut milk (chilled in advance, hard part from can)
6 - 8 pieces cashews (optional)
4 - 5 cloves garlic
1 medium red onion
1 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 small bay leaves
3 - 6 cloves
cumin powder (1 tsp or less)
garam masala powder (taste to adjust)
coriander powder (taste to adjust)
red chili powder (taste to adjust)
cinnamon powder (1/4 tsp)
nutmeg powder (1/4 tsp)
salt to taste
1 tbsp olive or coconut oil
1 - 2 tsp small squeeze of fresh lime (approx max)
cilantro or parsley to garnish
1For the curry, start by cutting up cauliflower into smaller pieces or florets. Then start to lightly steam or boil (until slightly tender).
2Then, add tomatoes, garlic and half onion into a blender and blend till pureed.
3Finely chop the rest of the onion to cook shortly. While the cauliflower steams/boils, drain and rinse chickpeas.
4When these are all ready, in a heated pan add oil, mustard seeds, cumin seeds, bay leaves and turmeric. Once the seeds start popping, add chopped onions and cook on medium heat till translucent- about 1 minute ish.
5Now, add spices starting with cumin, coriander, chili powder, garam masala. Just don't be very generous with the chili powder first, as you can taste and adjust once you add the tomato puree. Add some salt here too. Mix, stir around for under a minute.
6Now add the tomato puree, and stir will till combined. Taste and adjust spices. Slightly over flavour your puree, start with adding 3 tbsp coconut milk. Stir well, and let simmer with a lid on for about 5-7 minutes.
7Now, taste and adjust again if necessary then add your cauliflower florets. Stir well and let cook on low for 15 minutes with lid on top.
8After this, add your chickpeas, stir well, cover lid and simmer for about 20-30 minutes checking on how tender chickpeas get. Add some coconut milk if you need more of a coconut taste. Keep stirring it from time to time.
9When done, garnish with herbs and let cool slightly before putting it into a wrap. Enjoy!
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