Bombay Cauliflower Burritos [Vegan & Gluten Free]
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Servings: 2 people
Prep Time
Cooking Time
people 2


  • Fried Cauliflower
  • Oil, for frying
  • 2 cups cauliflower (cut into small florets)
  • 1/2 cup water
  • 4 tbs chickpea flour
  • 2 tsp ground tumeric
  • 1/2 tsp ground chilli
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • Rice
  • 2 tbs oil
  • 1/2 very small onion (finely chopped)
  • 1/2 tsp ground cardamon
  • 1 small bayleaf
  • large pinch saffron
  • 1/2 cup rice
  • 4 cups water
  • 3 tbs coriander leaves (finely chopped)
  • 1/2 tbs mint leaves (finely chopped)
  • 1/2 lime (juiced)
  • salt to season
  • To Serve
  • 2 large burrito wraps (gluten-free if necessary)
  • mango chutney
Fried Cauliflower
  1. Heat the oil ready for shallow frying (or deep-frying).
  2. Mix chickpea flour and spices together then slowly add the water - forming a batter. Toss in the cauliflower to coat.
  3. Fry cauliflower until golden brown, drain and set aside on a baking tray.
  1. In a small saucepan over medium-high heat, fry onion until just softened, then fry spices (including bay leaf) for a few seconds before adding the rice and tossing to coat in the oil.
  2. Add the water and boil the rice until tender.
  3. Allow rice to steam for a bit then fluff up rice with a fork, fanning it every now and again to dry it out slightly.
  4. Stir in the fresh herbs, lime juice then season with salt to taste.
To Serve
  1. Heat an oven tovabout 200C then place cauliflower in the oven to re-warm and crispen up some more (about 5 minutes, when oven temperature reached).
  2. Lay burrito wraps flat, then place rice evenly on both wraps in the middle, then top with crispy cauliflower and mango chutney. Wrap up, then serve immediately.

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