Home > Recipes > Curried cauliflower roti wrap

Curried cauliflower roti wrap

Two curried cauliflower and roti wraps on a chopping board with lime.
Preparation time: 10 minutes
Cooking time: 25 minutes
Makes: 4
Two curried cauliflower and roti wraps on a chopping board with lime.
  • 3.5 serves of vegetables per 
  • wrap
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4 cups cauliflower pieces, bite-sized
2 tbsp olive oil
2 medium potatoes, peeled & diced
1 onion, diced
3 cloves garlic, crushed
1 tsp grated fresh ginger
2 tsp curry powder
½ cup frozen peas
½ cup water
½ lemon, juiced
2 tbsp chopped fresh coriander (optional)
Pinch of salt
4 roti wraps*

* Dairy free if using dairy free wraps

Savvy swaps

You can swap:

Sweet potato
Frozen peas
Fresh or canned peas
Frozen peas
Corn kernels
Any flatbread
Fresh lemon juice
1 tbsp bottled lemon juice



Step 1
Preheat oven to 200oC. Line a baking tray with baking paper.

Step 2
Place cauliflower in a large bowl and toss with 1 tbsp olive oil.

Step 3
Place cauliflower on the baking tray and bake for 30 minutes or until tender and golden. Remove from the oven.

Step 4
Meanwhile, fill a saucepan with water, add the diced potato and bring to the boil. Reduce to a simmer and cook until the potato is tender, but not falling apart.

Step 5
Add 1 tbsp olive oil to a nonstick frypan and heat over medium heat.

Step 6
Add the onion, garlic, ginger, curry powder and fry for 5 minutes until the onion softens.

Step 7
Add the cauliflower, potato, peas, water and lemon juice. Cook for a further 5 minutes until the water evaporates. Stir through the coriander and a pinch of salt and combine well. Cool.

Step 8
Spread the wraps with the mix and roll up.




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