Butter Cauliflower Burrito
While Indian-inspired butter dishes are often made with chicken, we took a turn and made a plant-based, Indian-style butter cauliflower burrito. And you know? It really works.
The Butter Cauliflower Burrito is warm, earthy, and savory. If you're not worried about making this dish entirely vegan you can use ghee to cook the cauliflower, or even change out cauliflower for chicken or pork. Burritos are infinitely adaptable, and can work with just about any ingredient you can stuff into it. Layer burrito with rice, cauliflower in sauce, and fresh tomatoes, herbs, and chiles for an unforgettable flavor combination you'll want again and again.
Prep Time:
Preparation Time
20
min.
Cooking Time:
Cook Time
20
min.
Servings:
Recipe Yield
4
Cooking Method:
Cooking Method
Stovetop
Categories:
Recipe Category
Quick and Easy
Vegetarian
Cuisine:
Recipe Cuisine
Indian
Ingredients:
Ingredients for sauce:
- 1 3/4 cups water
- 1/2 cup raw cashews, blanched
- 1 Tablespoon Maharajah Curry Powder or Organic Maharajah Powder
- 6 ounce can tomato paste
- 1 teaspoon Kosher Salt
Ingredients for cauliflower:
- 2 Tablespoons vegan butter or ghee
- 1 Vidalia onion, diced
- 4 cloves garlic, minced
- 1/2 head (approximately 1 pound) cauliflower, cut into florets
For Burritos:
- 2 cups cooked rice
- Cilantro leaves
- Fresh tomatoes
- Finely chopped fresh chiles, like serrano
- 4 flour tortillas - burrito size
Instructions:
- Combine all ingredients for sauce in a blender or food processor and blend until smooth.
- In a Dutch oven, melt vegan butter over medium heat. Add onions and garlic and cook until translucent. Add sauce and stir. Add cauliflower florets, stir and bring to a simmer. Cook until cauliflower is tender, around 10 minutes.
- Assemble burritos. In the top 1/3 of a burrito-sized tortilla, put down a layer of rice. Cover with cauliflower, tomatoes, cilantro, and chiles. Fold in the sides of the burrito and roll into a nice, tight package.
