Spicy Roasted Cauliflower Veggie Burritos Food

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ROASTED CAULIFLOWER BURRITO



Roasted Cauliflower Burrito image

Provided by Guy Fieri

Categories     main-dish

Time 11h40m

Yield 6 servings

Number Of Ingredients 35

1 large head cauliflower head, cut into small florets
1 pound tricolor fingerling potatoes (you may substitute any type of fingerling or small potato)
3 cups crimini mushrooms, cleaned and quartered
2 cups canned chickpeas, drained and rinsed
3 tablespoons extra-virgin olive oil
3 tablespoons curry powder
1 tablespoon ground cumin
Kosher salt and freshly ground black pepper
Six 12-inch flour tortillas
Spicy Refried Beans, recipe follows
1 tablespoon canola oil
1/2 cup Spicy Peach Chutney, recipe follows
1/2 cup diced white onion
4 cups finely sliced white cabbage
1 cup crumbled queso fresco, optional
1 cup plain yogurt, optional
4 pounds yellow peaches, peeled and pitted, or 4 cups frozen peaches (thawed), cut into 1-inch cubes
1 1/2 cups turbinado sugar
1 cup apple cider vinegar
1/2 cup diced red onion
1/3 cup golden raisins
3 tablespoons yellow mustard seeds
1 tablespoon grated fresh ginger root
1 teaspoon garam masala
1/2 teaspoon ground turmeric
2 jalapenos, seeded and diced
1 red Fresno chile (or cayenne), seeded and diced
1 clove garlic, minced
4 cups dried pinto beans
1/2 cup extra-virgin olive oil
2 cups diced yellow onions
6 cloves garlic, minced
2 jalapenos, seeded and diced
2 tablespoons ground cumin
Kosher salt

Steps:

  • For the roasted vegetable filling: Preheat the oven to 375 degrees F.
  • In a large mixing bowl, combine the cauliflower, potatoes, mushrooms, chickpeas, olive oil, curry powder, cumin, 2 teaspoons salt and freshly ground black pepper to taste. Mix well to coat evenly. Spread the vegetables in a large roasting pan and roast until browned and lightly charred around the edges, about 20 minutes. (The cauliflower should still have a bite to it.) Keep warm.
  • To assemble the burritos: Slightly heat up a tortilla in a large pan or over the open flame of a burner (this also helps prevent it from cracking when you roll it up). Smear a little of the Spicy Refried Beans down the middle. Add a pile of the roasted vegetables, then roll the end of the tortilla over the top of the filling, folding over both ends to hold the filling in place. Continue to roll over to form a tight log shape. Heat the canola in a large pan over medium heat. Place the burritos seam-side down in the pan and cook until golden brown and sealed, 1 to 2 minutes. Top each burrito with a heaping spoonful of Spicy Peach Chutney, then a handful of cabbage, then some onion. Add queso fresco and yogurt to taste, if using. Serve with an extra side of Spicy Refried Beans and Spicy Peach Chutney.
  • Combine the peaches, turbinado sugar, apple cider vinegar, red onion, raisins, mustard seeds, ginger root, garam masala, turmeric, jalapenos, Fresno chile and garlic in a deep pot. Bring to a boil, reduce the heat and simmer, covered with the lid slightly ajar, until all the excess liquid boils away and it has a thick, jam-like texture, 45 to 60 minutes. Cool completely and store in an air-tight jar or container in the refrigerator for up to 10 days.
  • Soak the beans in water overnight.
  • Set a pressure cooker on medium-high heat and add the oil. Add the onions and cook until translucent, 5 minutes. Add the garlic and jalapenos and cook until fragrant, 3 minutes. Add the cumin, drained beans, 2 tablespoons salt and 12 cups water. Cover with the lid and cook until the beans are tender, 30 to 45 minutes. Remove half of the beans and puree them in a blender with some of the liquid from the pot until completely smooth. Return the pureed beans to the pot with the remaining beans and mix together. Taste for seasoning and serve.

SPICY ROASTED CAULIFLOWER VEGGIE BURRITOS



Spicy Roasted Cauliflower Veggie Burritos image

These veggie burritos are easy and taste incredible. We love these with the addition of spicy cauliflower, which adds some extra heartiness, but the burritos are still very tasty with the cauliflower left out. The cauliflower takes about 30 to 40 minutes to make and can be made in advance. We recommend using two baking sheets - one for the cauliflower and the other for the onions, peppers, and corn. The cauliflower takes a few more minutes to roast than the other vegetables. The vegetables can be made up to four days in advance.

Provided by Adam and Joanne Gallagher

Categories     Main, Dinner

Time 1h

Yield Makes 4 large burritos

Number Of Ingredients 18

4 large flour tortillas (10-inches or larger in diameter)
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup cooked rice, try this cilantro lime rice recipe
1 cup cooked pinto or black beans or try this homemade refried beans recipe
Optional add-ins or toppings: Sour cream, avocado or guacamole, shredded cabbage or lettuce, corn salsa, diced tomatoes or pico de gallo, hot sauce (more suggestions are in the article above)
1 medium head cauliflower (about 10 ounces), cut into small florets
2 medium bell peppers, any color, seeds removed and sliced into thin strips
1 medium onion, sliced into half moons
3 tablespoons olive oil, grape seed oil or neutral flavored oil
3/4 cup corn kernels, fresh or frozen, optional
1 1/2 teaspoons ancho chili powder or use our homemade chili powder, see notes
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/8 teaspoon to 1/4 teaspoon cayenne pepper, depending on how spicy you want the veggies
1/2 teaspoon fine sea salt
2 lime or lemon wedges
1 scallion, chopped, optional

Steps:

  • In a small bowl, combine the ancho chili powder, smoked paprika, onion powder, garlic powder, cayenne pepper, and 1/2 teaspoon fine sea salt. Stir until well blended.
  • Heat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper, foil or a silicone baking mat. It is unlikely that all the veggies will fit on one baking sheet.
  • In a medium bowl, toss the cauliflower florets with 2 tablespoons of the oil and two thirds of the spice mixture. Spread the cauliflower out onto the first baking sheet, facing as many of the flatter edges down so that they brown nicely.
  • Use the same bowl that was used for the cauliflower and toss the onions and peppers with 1 tablespoon of oil and the remaining spice mixture.
  • Add the onions and peppers to the second baking sheet, spacing them out so that they brown nicely.
  • Roast the cauliflower until the edges are crisp and brown and the insides are tender, 20 to 35 minutes. Check after 15 minutes and give the cauliflower a stir to promote even browning. When done, squeeze a wedge or two of lime juice over the cauliflower and sprinkle the scallions on top.
  • Roast the peppers and onions until tender and the edges begin to brown, 20 to 25 minutes. About 10 minutes before the vegetables are done, stir in the corn, if using.
  • Use the cooked vegetables straight away or store in an airtight container in the fridge up to 4 days.
  • Heat a wide skillet over medium-low heat. When warm, place one tortilla down into the skillet. When the first side is warmed, but not toasted, flip the tortilla. Place a 1/4 cup of the cheese down into the center of the tortilla and spread into a thin layer. When the second side of the tortilla is warmed and the cheese is starting to melt, transfer the tortilla to a cutting board. Repeat with remaining tortillas.
  • Spoon 1/4 cup of the rice, 1/4 cup of the beans, a spoonful of the cooked peppers, onions, and corn, and a spoonful of the spicy roasted cauliflower down the center of each warmed tortilla.
  • Fold the sides of the tortillas over the filling, and then tightly roll the end closest to you up and around the filling, pushing any bits that fall out back into the middle of the burrito. Place the burrito seam-side down.
  • Tightly wrap each burrito individually in foil, and then place into a resealable freezer bag or container. Freeze up to 3 months.
  • To reheat frozen burritos, unwrap the burrito, place onto a microwavable plate, cover with a paper towel and microwave for two minutes, flip and microwave another 2 minutes or until the center is hot. Enjoy immediately or add a crunchy exterior by following the directions for toasted burritos below.
  • Heat a medium skillet over medium heat. Place burritos seam-side down into the hot pan and toast until the underside is lightly browned and crisp, 20 to 60 seconds. Rotate the burrito and repeat on all sides. Depending on how large your skillet is, you may need to do this in batches.

Nutrition Facts : ServingSize 1 burrito, Calories 531, Fat 21.9g, SaturatedFat 13.1g, Cholesterol 25.3mg, Sodium 1129mg, Carbohydrate 67.4g, Fiber 6.8g, Sugar 7g, Protein 19.4g

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