Cauliflower Wraps, Indian or Tex-Mex Version

This recipe is perfect if you love eating with your hands! It features two versions of wraps (rolled flatbreads) made with exactly the same ingredients but cooked in two different ways: one Tex-Mex style (with cumin, like fajitas) and the other Indian style, with curry. The spices allow us to vary the flavors, giving each guest the option to choose their favorite!

The bread we use is the typical Indian naan, made with yogurt. Here, we’ve prepared it with whole wheat flour to make the dish healthier. If you’re vegan, you can prepare it with water instead of yogurt, just like a regular flatbread.

Ingredients (for 6 wraps)

For the Naans:

• 230g Greek-style yogurt
• 400g whole wheat flour
• 1/2 cup milk
• 10g fresh yeast
• 1 teaspoon sugar
• 1/2 cup water (approx.)
• Salt

For the Fillings:

• 1/2 fresh cauliflower
• 2 red bell peppers
• 2 green bell peppers
• 2 onions
• 2 tablespoons tomato puree
• 100ml cream
• 1 green onion, chopped (only the green part)
• Chopped cilantro
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 teaspoon curry powder
• 1/2 teaspoon garam masala
• 1 lime
• 1 avocado
• Escarole (optional)

Instructions

Prepare the Naans

1. Dissolve the fresh yeast and sugar in the warm milk. Let it rest for about 10 minutes.
2. In a bowl, combine the whole wheat flour, add the yogurt, and begin mixing with a spoon. Add the milk-yeast mixture, knead, and progressively add water until you achieve a sticky but workable dough. Knead for about 15-20 minutes until the dough becomes elastic and pulls away from your hands and the table. This process is crucial for making light and tender naans, so it’s worth the effort!
3. Let the dough rest for about an hour (until it doubles in size).

Prepare the Fillings

1. Slice the bell peppers into thin strips.
2. Remove the tough part from the cauliflower and pulse the florets in a food processor until they are about 1cm thick (don’t puree completely).
3. Slice the onions into half-rings and sauté them in olive oil until golden brown. When they are browned, transfer half to another pan.
4. In one pan, prepare the Tex-Mex filling, and in the other, prepare the curry filling.
5. For the Tex-Mex filling, add the cumin seeds, half of the bell peppers, and sauté briefly. Add half of the cauliflower, one tablespoon of tomato puree, and sauté until the vegetables are tender and well browned.
6. For the curry filling, add turmeric, curry powder, and garam masala to the pan, along with the other half of the bell peppers, and sauté. Add the cauliflower, sauté briefly, add the tomato puree, a tablespoon of cream, cover, and let it cook over medium heat until the cauliflower is tender and the sauce is creamy.

Cook the Naans

Cook the naans in a hot non-stick skillet brushed with butter (optional). Take a ball of dough the size of an apricot and roll it out on a floured surface to about 25cm in diameter. Cook in the skillet, flipping halfway through cooking. Naans cook very quickly, about one minute on each side. If they burn, lower the heat, but it’s normal for them to have some golden spots.

Fill the Wraps

On each naan, place a bit of filling, add chopped cilantro and green onion, a squeeze of lime juice, a few slices of avocado (only in the Tex-Mex version), and a little cream in both versions. If you want your wraps to be more voluminous, you can add some escarole for a fresher, crunchier touch. Now, just roll them up!

Serve with fresh tomato salsa (whole tomatoes blended with chili) and yogurt sauce with mint (yogurt mixed with mint leaves, blended or not).