We all love to grab mouthfuls of neatly packed bites like burritos, samosas etc but alas… they often pack quite a calorie and carb overload. Make this cauliflower rice, chickpeas, and cheese burrito instead that is loaded with veggies, yet provides that satisfying mouthful bite-feel without the guilt.
Wrapped in this burrito are:
- Roasted Cauliflower Rice
- Satiating Chickpea Crumbles
- Delicious Curry flavoring
- Yummy, gooey cheese
Step by Step
Drain chickpeas from the can and pulse in a food processor to get crumbles.
I made cauliflower rice this time using the grater blade in my food processor. I really liked the resulting texture of the rice (better than just the normal processing using the rotating blade)
Dry roast the cauliflower until you see light browning in the edges. Always do this step. This takes away the raw taste of the cauliflower rice and makes it less gassy (for folks with sensitive digestion).
Set the roasted cauliflower rice aside.
Now on to the stuffing. To a hot pan, add oil and add curry powder.
I used a homemade mix ((1/8 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp turmeric powder, 1/2 tsp chili powder, 1/2 tsp cumin powder). But, feel free to use a store-bought mix.
After stirring the curry powder just for a few seconds (without letting it burn), add chickpea crumbles and stir.
Stir well for a few minutes and then add the roasted cauliflower mix.
Now the stuffing is almost ready. Once the cauliflower rice has been mixed well and salted, time to switch off the heat. Add a few cheese slices or shredded cheese to the mix.
Close the lid and let the cheese melt on residual heat.
Warm tortilla on a pan to make it pliable and add stuffing to burrito.
Fold tortilla into a burrito shape. Now, for the final step that adds that final oomph to your burrito. Place the folded burrito on a hot, buttered pan to get browning on top and bottom.
The cauliflower rice adds a lot of bulk. So, you can use the stuffing to make burritos for the entire family.
Recipe
Cauliflower rice, chickpeas and cheese wrapped in a Burrito
6
servings10
minutes20
minutesThis cauliflower rice burrito is packed with roasted cauliflower rice, chickpea crumbles, a tasty curry flavoring and melty, gooey cheese. A delicious burrito that the entire family will love!!
Ingredients
Tortilla – 6
Cauliflower Rice- 3 cups
Chickpeas can – 1
Cheese – sliced or crumbled
Curry powder – 1 tsp (or 2, if you like it more spicy)
OR Homemade version (1/8 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp turmeric powder, 1/2 tsp chili powder, 1/2 tsp cumin powder)
Butter – 2-3 tbsp
Salt to taste
Directions
- Drain chickpeas from the can and pulse in a food processor to get crumbles.
- Using a food processor, make cauliflower rice from cauliflower florets*. Dry roast the cauliflower until you see light browning in the edges.
- To a hot pan, add oil and add curry powder. After stirring the curry powder just for a few seconds (without letting it burn), add chickpea crumbles and stir. Stir well for a few minutes and then add the roasted cauliflower mix.
- Once the cauliflower rice has been mixed well and salted, switch off the heat. Add a few cheese slices or shredded cheese to the mix. Close the lid and let the cheese melt on residual heat.
- Warm tortilla on a pan to make it pliable and add the desired amount of stuffing to burrito. Fold tortilla into a burrito shape. Place the folded burrito on a hot, buttered pan to get browning on top and bottom.
Notes
- I tried the grater blade of the food processor this time, and really liked the resultant texture of the cauliflower rice.
- If your chickpeas are already cooked with salt, add salt at the cauliflower rice stage. If not, sprinkle some salt while stir-frying the chickpeas as well.
Conclusion
This cauliflower rice + chickpeas+ cheese burrito was a great hit in my family. The kids are always fond of food that does not stick to the hands. They loved it!! I had my burrito vegan style without the cheese – tasted great – I did not miss the cheese at all.
Do give this recipe a try and post your comments below. I look forward to them.
Pinterest Video
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I really like the idea of using the grater to make cauliflower rice. Instead of frying the burrito in butter I am thinking about adding the butter (and a pinch of baking soda to accelerate the Maillard reactions) to the cauliflower before roasting to get a little more browning and thus a little more flavor with perhaps a shorter oven time. If I can think of a way to get the filling texture right (the right sauce could do that) it might get loaded on top of injera for a multi-cultural surprise!
The baking soda tip is a very good idea!! Will try it next time around… thanks Doc!!