Spicy California Walnut and Cauliflower Indian Wraps



Energie: 317 kcal
Eiweiß: 8,62 g
Kohlenhydrate: 12,8 g
Fett: 24,7 g
Davon gesättige Fettsäuren: 3,5 g
ungesättige Fettsäuren: 21,2 g


6 Portionen

1 small head cauliflower, chopped*
1 cup California walnut pieces, chopped
2 tbsp extra virgin olive oil, divided
cup minced sweet onion
2 tsp minced garlic
tsp minced fresh ginger
1 Thai chili (or medium sized jalapeño), stemmed, seeded and minced
cup water
cup tomato paste
cup golden raisins
tsp teaspoons chili powder
2 tsp garam masala
1 tsp ground cumin
1 tbsp garlic oil
1 tsp kosher salt, to taste
1 cup Greek style yogurt (2%)
cup cucumber, finely diced
cup California 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

Kalifornische Walnüsse auf die Einkaufsliste setzen!

Ganz einfach geht das z.B. mit der App Bring! ...


25 Minuten, Garzeit im Ofen: 30 Minuten

1. 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

2. Reduce oven temperature to 350ºF 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 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.

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