Roasted Cauliflower Burrito
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
60
Spice
62
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil3 tbsps
Curry Powder2 tbsps
Ground Cumin1 tbsp
Canola Oil1 cup
White Onion (diced)1 cup
Plain Yogurt (optional)1.5 cups
Turbinado Sugar1 cup
Apple Cider Vinegar1 cup
Red Onion (diced)1 cup
Golden Raisins3 tbsps
Yellow Mustard Seed1 tbsp
Ginger Root (grated fresh)1 tsp
Garam Masala1 tsp
Ground Turmeric6 cloves
Garlic (minced)4 cups
Pinto Bean (dried)2 cups
Yellow Onion (diced)Directions:
1
Special equipment: a pressure cooker For the roasted vegetable filling: Preheat the oven to 375 degrees F
2
In a large mixing bowl, combine the cauliflower, potatoes, mushrooms, chickpeas, olive oil, curry powder, cumin, 2 teaspoons salt and freshly ground black pepper to taste
3
Mix well to coat evenly
4
Spread the vegetables in a large roasting pan and roast until browned and lightly charred around the edges, about 20 minutes
5
(The cauliflower should still have a bite to it
6
) Keep warm
7
To assemble the burritos: Slightly heat up a tortilla in a large pan or over the open flame of a burner (this also helps prevent it from cracking when you roll it up)
8
Smear a little of the Spicy Refried Beans down the middle
9
Add a pile of the roasted vegetables, then roll the end of the tortilla over the top of the filling, folding over both ends to hold the filling in place
10
Continue to roll over to form a tight log shape
11
Heat the canola in a large pan over medium heat
12
Place the burritos seam-side down in the pan and cook until golden brown and sealed, 1 to 2 minutes
13
Top each burrito with a heaping spoonful of Spicy Peach Chutney, then a handful of cabbage, then some onion
14
Add queso fresco and yogurt to taste, if using
15
Serve with an extra side of Spicy Refried Beans and Spicy Peach Chutney
16
Combine the peaches, turbinado sugar, apple cider vinegar, red onion, raisins, mustard seeds, ginger root, garam masala, turmeric, jalapenos, Fresno chile and garlic in a deep pot
17
Bring to a boil, reduce the heat and simmer, covered with the lid slightly ajar, until all the excess liquid boils away and it has a thick, jam-like texture, 45 to 60 minutes
18
Cool completely and store in an air-tight jar or container in the refrigerator for up to 10 days
19
Soak the beans in water overnight
20
Set a pressure cooker on medium-high heat and add the oil
21
Add the onions and cook until translucent, 5 minutes
22
Add the garlic and jalapenos and cook until fragrant, 3 minutes
23
Add the cumin, drained beans, 2 tablespoons salt and 12 cups water
24
Cover with the lid and cook until the beans are tender, 30 to 45 minutes
25
Remove half of the beans and puree them in a blender with some of the liquid from the pot until completely smooth
26
Return the pureed beans to the pot with the remaining beans and mix together
27
Taste for seasoning and serve