Ingredients
Directions
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Add the lemon juice, cumin, coriander, turmeric, and fennel to a large mixing bowl and mix until combined.
Add the cauliflower and toss with the lemon mixture until coated.
Transfer the cauliflower to the parchment-lined baking sheet and roast for 25 minutes, tossing halfway through.
Make the Curry Mash and Chickpeas and set aside.
Make the Pickled Red Onions and set aside.
Make the Mint Chutney and set aside.
Optional step, heating the tortillas: Heat a stovetop griddle on low-medium heat. Add 1–2 tortillas at a time, heating each side for approximately a minute or until warm. Set on an oven-safe plate and place in the warm oven while you heat the remaining tortillas.
Assemble your burritos: Add approximately ½ cup of the Curry Mash and Chickpeas to each tortilla followed by a layer of spinach, ¾ cup cauliflower, 2–3 forkfuls of Pickled Red Onion, and 2–3 tablespoons of Mint Chutney.
Chef's Notes
Substitutions
Substitute cauliflower with broccoli, Brussels sprouts, carrots, or your favorite veggie of choice.
Substitute spinach with kale, arugula, or your favorite dark leafy green.
Flour-Free
Substitute whole-grain tortilla with large collard or Swiss chard leaves to create a grain-free wrap.
Prep Ahead
Prepare Mint Chutney ahead of time and store in an airtight container for up to 4 days.
Prepare the Curry Mashed Chickpeas ahead of time and store in an airtight container for up to 5 days.
Prepare Pickled Red Onions ahead of time and store in an airtight container for up to 10 days.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
Add the lemon juice, cumin, coriander, turmeric, and fennel to a large mixing bowl and mix until combined.
Add the cauliflower and toss with the lemon mixture until coated.
Transfer the cauliflower to the parchment-lined baking sheet and roast for 25 minutes, tossing halfway through.
Make the Curry Mash and Chickpeas and set aside.
Make the Pickled Red Onions and set aside.
Make the Mint Chutney and set aside.
Optional step, heating the tortillas: Heat a stovetop griddle on low-medium heat. Add 1–2 tortillas at a time, heating each side for approximately a minute or until warm. Set on an oven-safe plate and place in the warm oven while you heat the remaining tortillas.
Assemble your burritos: Add approximately ½ cup of the Curry Mash and Chickpeas to each tortilla followed by a layer of spinach, ¾ cup cauliflower, 2–3 forkfuls of Pickled Red Onion, and 2–3 tablespoons of Mint Chutney.
