Curried Cauliflower and Chickpea Fresh Rolls
June 5, 2014

Curried Cauliflower and Chickpea Fresh Rolls
For: 8 Rolls
- Filling
- 1 Head Cauliflower
- 3 Tomatoes
- 1 15oz Can Chickpeas Strained and Rinsed
- 1/2 Stick Butter
- 1.5 Tablespoons Curry Powder
- Rice Paper Wrappers
- Dipping Sauce
- Yogurt
- Mint
- Basil
- Garlic
- Lime
- Salt
Instructions
- Chop up the veggies. Spread the veg and beans on a baking sheet. Melt the butter, stir in the powder with a few pinches of salt, toss the veggies in the butter mixture. Roast at 500 for about 15-20 minutes stirring occasionally. Allow to fully cool before wrapping with rice paper. Serve with a dipping sauce of yogurt, mint, basil, garlic, lime, and salt.