How to make spicy cauliflower and walnut Indian-style wraps

A vegetarian crowd-pleaser with a bit of a kick

Spicy cauliflower and walnut Indian-style wraps

Prep: 1 hour

Serves 6

For the walnut “meat”

1 small head cauliflower, chopped
2 tbsp extra virgin olive oil 
125g walnut pieces, chopped
115g onion, diced
2 tsp garlic, minced
½ tsp fresh ginger, minced
1 Thai chilli, stemmed, seeded and finely diced
130ml water
55g tomato paste
40g golden raisins
2 ½ tsp chilli powder
2 tsp garam masala​
1 tsp ground cumin
1 tbsp garlic oil
1 tsp salt, to taste

For the yoghurt raita

250g Greek-style yoghurt
40g cucumber, finely diced
30g walnuts, toasted and ground
1 tbsp fresh mint, chopped
1 tbsp fresh cilantro, chopped
Lime juice and zest to taste
Sea salt and pepper to taste
6 roti flatbreads

Preheat oven to 245C. Coat cauliflower with 1 tablespoon of the olive oil. Place on a baking sheet and roast for 25 to 30 minutes or until lightly browned. Reduce oven temperature to 165C and add California walnuts. Leave to toast for 5 minutes, or until lightly browned. Remove from oven.

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, and 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 flavours blend, then remove from heat.

Combine all yoghurt raita ingredients and set aside.

To serve, pile the mixture onto the flatbreads with a dollop of the raita.

Recipe from California Walnuts (californiawalnuts.uk)