CURRYING FLAVOUR

Looking for a vegetarian crowd-pleaser with a bit of a kick? These spicy cauliflower and walnut wraps are an ideal choice

Spicy cauliflower and walnut Indian-style wraps

Prep: 1 hour Serves 6 For the walnut “meat”

1 small head cauliflower, chopped 2 tbsp extra virgin olive oil 125g walnut pieces, chopped 115g onion, diced 2 tsp garlic, minced

½ tsp fresh ginger, minced 1 Thai chilli, stemmed, seeded and finely diced 130ml water 55g tomato paste 40g golden raisins 2 ½ tsp chilli powder 2 tsp garam masala 1 tsp ground cumin 1 tbsp garlic oil 1 tsp salt, to taste

For the yoghurt raita

250g Greek-style yoghurt 40g cucumber, finely diced 30g walnuts, toasted and ground 1 tbsp fresh mint, chopped 1 tbsp fresh cilantro, chopped Lime juice and zest to taste Sea salt and pepper to taste 6 roti flatbreads

Preheat oven to 245C. Coat cauliflower with 1 tablespoon of the olive oil. Place on a baking sheet and roast for 25 to 30 minutes or until lightly browned. Reduce oven temperature to 165C and add California walnuts. Leave to toast for 5 minutes, or until lightly browned. Remove from oven.

Heat remaining olive oil in a large skillet over medium-high heat. Add onion and sauté for 5 minutes or until lightly browned. Add garlic, ginger and chilli, and cook for 2 minutes more.

Stir in water, tomato paste, golden raisins, chilli powder, garam masala, cumin, and salt; cook until mixture is thick and excess water has cooked off. Stir in cauliflower mixture and garlic oil. Cook for 3 minutes to let the flavours blend, then remove from heat.

Combine all yoghurt raita ingredients and set aside. To serve, pile the mixture onto the flatbreads with a dollop of the raita. Recipe from California Walnuts (californiawalnuts.uk)