Skip to content

Curried cauliflower roti wrap

3.5 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

3.5 serves of vegetables per wrap

Diet and Allergies:

, ,


4 cups cauliflower florets, bite-sized
1 tbsp olive oil
2 medium potatoes, peeled & diced
1 brown 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*
Olive oil spray


Pre-heat oven to 200oC. Line a baking tray with baking paper.

Place cauliflower in a large bowl and toss with olive oil. Bake for 30 minutes or until tender and golden. Remove from the oven.

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.

Spray a large fry pan with olive oil and heat over medium heat. Add the onion, garlic, ginger, curry powder and sauté for 5 minutes until the onion softens. 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.

Spread the wraps with the mix and wrap.

* Dairy free if using dairy free wraps

Note: The mix is suitable for freezing prior to putting in the wrap.

Share recipe:

You might also like:

Layered Mixed Potato Bake_005

Layered mixed potato bake

Zucchini Muffins_004

Zucchini muffin

Pea, zucchini and pesto risoni with chicken in a large white bowl with a fork and spoon for serving on the side.

Pea, zucchini and pesto risoni with chicken