Roasted Cauliflower Indian Burritos

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});

Quick Pickled Red Cabbage“,
“100g red cabbage, shredded”,
“Juice ½ lemon”,
“1 tsp salt

Raita“,
“100g grated cucumber “,
“1 tsp lemon juice”,
“¼ tsp ground cumin”,
“½ clove garlic, minced”,
“¼ tsp salt”,
“¼ tsp nigella seeds”,
“2 spring onions, sliced”,
“8–10 mint leaves, finely sliced”,
“75g coconut yoghurt or plain yoghurt”,
“Good grind black pepper”,
“”
],

“recipeInstructions”: [
“To Serve
1 packet BFree Quinoa & Chia Seed Wraps
250g cooked brown rice
Mango chutney
Handful fresh coriander leaves
Chilli
Lime wedges
“,
“Preheat oven to 180ºC.”,
“Add all the roasted cauliflower ingredients to a baking tray and stir to combine. Place in the oven for about 20–30 mins, turning the cauliflower halfway. It’s ready when the cauliflower is charred on the edges and a knife will slide through the florets with relative ease. Do not over-cook as you want a little bite.”,
“Meanwhile, add all the ingredients for the pickled red cabbage to a small bowl, stir to combine and set aside.”,
“In a separate bowl, combine all the raita ingredients and stir to combine.”,
“When you’re ready to serve, cook the wraps according to packet instructions.”,
“Spread some raita, a few spoons of rice, red cabbage, cauliflower, dollops of mango chutney, coriander leaves and chilli slices on each wrap.”,
“Fold the two ends in and roll up. “,
“Toast each “burrito” in a hot pan to cook further or serve immediately with lime wedges. You can also wrap in foil for a packed lunch.”,
“”
],
“publisher”: {
“@type”: “Organization”,
“name”: “Universal Media Co”,
“logo”: {
“@type”: “ImageObject”,
“url”: “https://www.umco.com.au/wp-content/uploads/2017/09/UM-CO-LOGO-BLACK-144PX-WIDE.jpg”
},
“url”: “https://www.umco.com.au/”
},
“author”: {
“@type”:”Person”,
“name”:”The WellBeing Team”,
“url”:”https://www.wellbeing.com.au/author/admin”
}
}

The WellBeing Team

The WellBeing Team







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