Cauliflower Tikka Wraps

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.