This recipe for Tandoori Cauliflower Wraps will blow your mind! A delicious lunch or dinner has soft buttery naans, tandoori vegetables, and a delicious sauce! These cauliflower egg wraps are a must-try for everyone. Low calorie is always a plus in my book. This is just one of the many options I have for breakfast. Another of my favorite breakfasts is my Avocado Omelette! If you like cauliflower, my Super Crispy buffalo bites are a must-try!
Take your cauliflower and remove the stems and leaves. Cut the cauliflower head into pieces that will fit in your blender. Blend the cauliflower until it becomes rice in your blender. Then, place your cauliflower in a bowl that can be microwaved and heat for four minutes. Stir halfway through. It will moisten the cauliflower. After the rice is cooked, dump it onto a dish towel to cool. Squeeze out all the water you can with your towel.
Next, using your fingers, scoop out some of the cauliflower wraps mixture from the bowl. Place it on a parchment-lined baking sheet. To form the wraps, press down and make a circle. Wraps are usually 4 inches in width. Preheat your oven to 400 degrees Fahrenheit. Bake for 10 minutes. Flip over with a spatula, and continue baking for eight more minutes.
Cut the cauliflower into florets. Process the cauliflower in a food processing machine in two batches until it looks like rice. Add the cauliflower to a large pan with three tablespoons of water. Cover the pan and steam on medium heat. Stir occasionally until cauliflower becomes very soft. This should take 8-10 minutes.
A clean dish towel can be used to line a colander. Let the cauliflower cool for about 15 minutes in the towel. Squeeze the excess water from the cauliflower by wrapping it in a towel and squeezing it from top to bottom. Squeeze the cauliflower for about a minute until it is half its size. You should have about 1 cup of liquid packed from it.
Heat oil in a large pan over medium heat. Cook the beef, stirring it with a wooden spatula, for 3 to 5 mins or until browned. Stir in chili powder, one tablespoon of cumin, and chipotle, and then sprinkle with 1/8 teaspoon of salt. Cook until aromatic, approximately 1 minute. Stir in 1/4 cup of water, tomato paste, and 1/8 teaspoon salt until the tomato paste is dissolved and the sauce coats the beef mixture.
The wrap takes a playful twist on the classic Buffalo chicken wrap. This wrap has the same tangy taste, but it uses nutritious cauliflower instead of chicken. Cauliflower is a great chicken alternative. It can also be cooked to have a crispy outside and a tender inside. It is the perfect lunchtime meal when you dip it in homemade Ranch dressing.
The wrap is vegan and vegetarian, but anyone can enjoy it. This is an excellent meal for meatless Mondays or whenever you want a healthy and light meal. Both adults and children love this recipe! The tangy flavor, crisp textures, and option of dipping the wrap into ranch dressing are all favorites. Add celery or carrots for an extra veggie boost, and they will devour this veggie-packed meal.