These tikka wraps work just as well on the BBQ or at home under the grill. We blanch the florets first so they absorb more flavour from the marinade, then cook the cauliflower until charred and serve with warm flatbreads, a simple raita and pickled red onion. Delish!
Notes
We use metal skewers because wooden skewers are likely to burn under the grill. If you have wooden skewers, you could try soaking them overnight, but you still risk them catching alight under the grill or on the BBQ.
Oatly’s Greek style yoghurt works really well in this recipe. If you can’t find this version, just be sure to use a savoury-flavoured vegan yoghurt which isn’t too sweet, otherwise the sweetness will overpower the dish.
We store our leftover cauliflower leaves and stem in an airtight container in the freezer, which we then put to good use in soups and stews.
Cauliflower Tikka Wraps
Serves:4 wrapsPrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
1 medium cauliflower
300g (10.6oz) vegan yoghurt, (1.25 cups) see notes
2 garlic cloves, peeled + grated
1/2 a thumb of fresh ginger, peeled + grated
1 lemon, juice only
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chilli powder
1 tsp maple syrup
salt
1/2 red onion, finely sliced
1 handful of fresh mint
1/3 cucumber, grated
4 flatbreads, or gluten-free wraps
Method
Break up the cauliflower into florets (see notes about storing the leaves and stem), then add them to a large saucepan of boiling water. Blanch for 3 minutes or until the florets are tender on the outside but still firm in the middle. Drain and leave the florets to cool for 5 minutes.
Combine 2/3 of the yoghurt with the garlic, ginger, juice from half of the lemon, the spices, maple syrup and a good pinch of salt in a large mixing bowl. Now stir the florets into the marinade until fully coated. Cover and leave to marinate in the fridge for at least 30 minutes, but preferably 1-2 hours.
Meanwhile combine the sliced red onion with the juice from the remaining lemon half and a pinch of salt in a small bowl. Leave to one side to pickle.
When you’re ready to cook the cauliflower, add the florets to metal skewers (they should all fit on two long metal skewers). If cooking under a grill, first place a wire rack on top of a baking tray, then place the cauliflower skewers on top of the wire rack and grill on high for 10-15 minutes or until charred on the edges and tender in the middle, turning halfway. If you don’t have skewers, you can simply add the florets to the wire rack and cook under the grill as per the instructions. Alternatively cook directly on a BBQ grill.
Meanwhile, roughly chop the mint leaves, saving half a dozen or so to use as garnish. Combine the chopped mint with the remaining yoghurt and grated cucumber in a bowl, then set aside. This is your raita.
Warm the flatbreads in the oven for a minute, then when you’re ready to serve, spoon the raita on top of the flatbreads, followed by the pickled red onion and the cauliflower tikka. Garnish with a few mint leaves, then tuck in.
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