|1 cup||Plain Greek yogurt|
|1/4 tsp||Cumin powder|
|1/4 tsp||Chili powder|
|CURRIED CHICK PEA CAULIFLOWER WRAP:|
|1/2||Head cauliflower, cut into bite size florets|
|3 tbsp||Vegetable oil, divided|
|1||Onion, finely chopped|
|1 tbsp||Freshly grated ginger|
|3||Cloves garlic, minced|
|1 tsp||Cumin seeds|
|1 tsp||Ground cumin|
|2 tsp||Garam Masala|
|1/2 tsp||Chili powder|
|2 tbsp||Lemon juice|
|1 can||Chickpeas, rinsed and drained|
|4||Dempster’s® Original Large Tortillas|
|2 tbsp||Chopped fresh cilantro|
|2||Tomatoes, seeded and diced|
COMBINE all of the ingredients and stir to combine. Set aside.
CURRIED CHICK PEA CAULIFLOWER WRAP:
HEAT a large pot of salted water to a boil. Add cauliflower and cook for 5 minutes. Drain and set aside.
HEAT 2 tbsp (30 mL) of oil in a large pan or wok. Add onions and sauté for 3-4 minutes or until soft and fragrant. Add ginger, garlic, cumin seeds and powder, garam masala, cayenne, chili powder and turmeric. Stir together for one minute. Add cauliflower florets and lemon juice. Cook for another two minutes stirring well. Add chickpeas and stir to combine.
HEAT a large non-stick skillet over medium heat. Brush each tortilla with remaining oil that has been diluted with ½ cup (125 mL) of water. Place each tortilla in the pan until heated through and softened.
ASSEMBLE wraps by placing a generous amount of filling on each of the four tortillas. Sprinkle with diced tomatoes and chopped cilantro and drizzle with yogurt dressing. Roll tightly and serve.
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