Tandoori Spiced Cauliflower Wraps

Spiced cauliflower florets, a coriander chutney and pickled onions, wrapped in tortillas make the perfect Tandoori Spiced Cauliflower Wraps for any meal.

Tandoori Spiced Cauliflower Wraps - Assembly
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If you love Indian food, you’re probably familiar with the ever-so-popular Tandoori Chicken. It’s one of those dishes most people order when they’re at an Indian restaurant. Since we’ve been trying to follow a plant-based diet, I’ve been looking at using those familiar flavors to create a recipe that is not just easy to put together, but is super delicious and can be used for meal prep too. Make way for these Tandoori Spiced Cauliflower Wraps. These flavor-packed nuggets are going to rock your world.

Every element of these wraps is homemade and they’re all super simple to make. You can actually make every single element ahead of time and then just reheat when you want to serve it up. To put these wraps together, we’re going to look at all the elements you need –

Homemade Flour Tortillas
Homemade Flour Tortillas

I’ve shared a detailed post on making some delicious flour tortillas from scratch. If you haven’t seen that yet, you can find it here – Homemade Flour Tortillas

The tandoori spiced cauliflower is a great little recipe in itself. You can serve the cauliflower up as an appetizer along with some of the coriander lime chutney.

Tandoori Spiced Cauliflower
Tandoori Spiced Cauliflower

The original chutney is a diary yogurt based recipe. But to keep this recipe plant-based all the way through, I’ve made a few substitutions to make this chutney completely plant-based too.

Coriander lime chutney
Coriander lime chutney

And lastly, the quick pickled red onions are a absolute treat. They add a great kick to the flavors of this wrap. And it comes together in 20-30 minutes, all while you’re making the other elements for the wrap. You can make a slightly bigger batch of these pickled onions and store them in a little glass jar in the fridge to use through the week. These pickled onions work so well in salad, buddha bowls and a whole lot of other recipes.

Quick pickled red onions
Quick pickled red onions

Once you’ve prepped all the little elements, all that’s now left is to assemble your wraps. To assemble our wraps, I’ve also added some salad greens and thinly sliced capsicum. Altogether, it makes for a very flavorful meal.

I do hope you get the opportunity to try this out. It will soon become a regular in your meal rotation.

Tandoori Spiced Cauliflower Wraps

Recipe by Trisha VazCourse: RecipesCuisine: IndianDifficulty: Easy


Prep time


Cooking time


Soaking time



Spiced cauliflower florets, a coriander chutney and pickled onions, wrapped in tortillas make the perfect Tandoori Spiced Cauliflower Wraps for any meal.


  • For the Tandoori Spiced Cauliflower –
  • 1/2 large head of cauliflower

  • 2 tbsp olive oil

  • Salt, to taste

  • ½ tsp garlic powder

  • ½ tsp Kashmiri chilly powder (or any mild red chilly powder)

  • ½ tsp coriander powder

  • ¼ tsp cumin powder

  • 1/8 tsp garam masala powder

  • 1/8 tsp turmeric powder

  • For the coriander lime chutney –
  • 1/4 cup cashew seeds

  • 1/4 cup fresh coriander leaves and stalks

  • 10-15 mint leaves

  • 1 large clove of garlic

  • A small piece of ginger (about 1/2 tsp)

  • 1 green chilly

  • Juice of 1/2 lime

  • Salt to taste

  • A couple of tablespoons of water, or enough to grind to a smooth paste

  • For the quick pickled red onions –
  • 1/2 red onion, peeled and sliced thinly

  • Salt, to taste

  • Lime juice, to taste


  • To make the Tandoori Spiced Cauliflower –
  • Cut cauliflower into florets.
  • Drizzle a little oil and season with salt, to taste. Toss well.
  • Combine the garlic, chilly, coriander, cumin, garam masala and turmeric powders in a small bowl. Stir well to make sure they are mixed well.
  • Add the spice mix to the seasoned florets and toss to distribute the spices well. (Start with half the mix and toss well. Add more of the mix as needed.)
  • To make the coriander lime chutney –
  • Soak the cashew seeds in some hot water for about 30 minutes.
  • Drain the seeds and grind them to a paste with the rest of the chutney ingredients, using a little water, as needed to grind to a smooth paste.
  • Taste the chutney and adjust the ingredients, to suit your preferences.
  • For the quick pickled red onions –
  • Place the thinly sliced red onion in a bowl. Sprinkle a little salt over. Squeeze some lime / lemon juice over. Toss well to combine. Set this aside while you prep the rest of the ingredients.

    The pickled onions are ready to used in 20-30 minutes, about the time it will take for you to put together the other elements for these wraps.
  • To assemble the wraps –
  • Place the cauliflower, pickled red onion, coriander lime chutney, lettuce / salad greens, some finely sliced capsicum (you can use any other veggies of your choice) on a warm tortilla.

    Wrap and enjoy!

Recipe Video


  • I’ve intentionally left my chutney on the thicker side, so that it doesn’t drip out of the wrap, but if you want a thinner consistency to serve up as a dressing or a dipping sauce, add a little more water, gradually, till you reach the desired consistency.

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