1 head of cauliflower split in florets
1 large or 2 smaller onions cut up fine
3-6 garlic cut up fine
1 cup water with Yondu, or Braggs Liquid aminos
1 tbsp turmeric
2 tbsp curry powder
1 serrano pepper cut up fine
2 jalapeño peppers cut up fine
1 bell pepper cut up in small chunks
======besan sauce1/4 cup chickpea flour (besan)
1 tbsp nutritional yeast
1/4 tbsp black salt (kala namak)
======faux parmesan1 cup cashews
1/2 cup nutritional yeast
1/2 tbp garlic powder
1/4 tsp black salt
optional spinach leaves
whole wheat, low fat burrito wrappers.
Steam the culiflower florets for 7 mins - al dente
Roast the onions dry for 5 mins
Stir-fry the onions for aonther while adding water, and adding in the cut-up peppers and garlic
mix-in the turmeric and the curry powder.
Mix the besan, nutritional yeast and black salt, and let it simmer on low flame for a while
gradually add 2 -3 more cups of water to get a sauce if desired consistency.
meanwhile run the ingredients for the faux parmesan through the blender, until it's a find powder.
add the parmesan to taste.
lay out a burrito wrapper, cut up a few spinach leaves, to lay down a center stripe
lay a bed of rice on top of the spinach, cut up some cauliflower and lay it in the rice.
poor some of the curry sauce over it to taste.
If desired you could add a few pickled jalapeños.
Roll-up and serve.