Curried Cauliflower and Chickpea Fresh Rolls

I had some co-workers over for a quick bite on the way out to a "Team Building Event" (bar crawl). Had to stick to veggies because one is vegetarian, but I wanted to make something light anyways. I needed it to be really delicious because these people cook my recipes at Cafe Burrito every day and I wanted to show them that I was good at cooking other types of food too. I decided on making a simple cauliflower and chickpea curry and rolling it into some fresh rolls. I made a quick yogurt raita as a dipping sauce and the rolls were a big success.
Chickpeas, cauliflower, and fresh tomato on the baking sheet. Then just pour on melted butter that has some curry powder mixed in. Toss it into the oven and roast at 500 for about 15/20 minutes. Toss it a few times during cooking and cook until it has nice some nice browning. The raita is just yogurt, mint, basil, lime juice, and garlic. Tasty, fresh light and great as finger food. I didn't go overboard on the curry or garlic so that people wouldn't be worried about eating it before going out to bars.

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


  1. 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.