Lentil and Cauliflower Wraps with Curried Yogurt
If you haven’t already made my curried yogurt dip that dropped on Tuesday, you’re really going to want to get on that so you don’t get a case of FOMO. And if you’ve made a batch and are restrained enough to have not devoured it all already, you are in luck, because today’s recipe makes that dip shine. Literally, there is so much sunshine in my lentil and cauliflower wraps with curried yogurt, that even your dreariest winter days will be brightened.
Turmeric roasted cauliflower, along with shallot and garlic fried beluga lentils, get rolled up in a tortilla with a hefty serving of greens, avocado, cilantro, and that addicting curried yogurt dip. This hearty vegetarian meal can easily be turned vegan by swapping out the dairy yogurt for your favorite plant based variety for those of you doing Veganuary or just wanting to eat less animal products. Give this recipe a try for an easy weeknight meal, or meal prep for lunches all week.
Say bye bye to boring Meatless Mondays!
Sunny Side Stiched
Lentil and Cauliflower Wraps with Curried Yogurt
Lentil and Cauliflower Wraps with Curried Yogurt
Ingredients:
1 head cauliflower, cut into florets
1 tsp ground turmeric
1/2 tsp garlic powder
1/2 tsp kosher salt
pepper
1/4 C + 2 Tbsp olive oil
1 C dried black beluga lentils
2 cloves garlic, sliced thin
1 large shallot, sliced
tortillas or wrap of your choice (pita bread, lavash, or collard greens for a grain free option would be great)
salad greens (I used a spinach and arugula mix)
avocado
cilantro
Preheat oven to 400 degrees.
On a large baking sheet, toss cauliflower florets with turmeric, garlic powder, salt. a few grinds of pepper, and 2 Tbsp of olive oil until completely coated. Roast in the oven for 20 minutes, stirring halfway through. The cauliflower should be tender and golden brown around the edges.
Bring a pot of boiling salted water to a boil. Add lentils, and cook until al dente, approximately 15-20m minutes. Drain through a fine mesh strainer.
Heat 1/4 C olive oil in a frying pan and cook sliced garlic and shallots for 1 minute, or until they have just started to soften. Add lentils to pan and cook for an additional 5 minutes.
Assemble the wraps. Spread a few heaping spoonfuls of the curried yogurt dip onto the wrap. Top with salad greens, roasted cauliflower, lentils, a few avocado slices, and some cilantro leaves. Roll up like a burrito and enjoy!
