These wraps are so good they’re worth making even if you don’t fancy the vegan filling – although it is so tasty you won’t even miss the meat because cauliflower, plus spices, plus Roccbox equals something incredible!
Charred Vegetable and Coconut Fajitas
Mix together the dough ingredients and knead for 5 minutes to form a smooth dough. Pop into a bowl, cover with clingfilm and set to one side to rest to 30 minutes.
Put the cauliflower in one bowl and the onions and peppers in a separate bowl. Mix together the spice ingredients and add 2 tbsp to the cauliflower bowl and 1 tbsp to the onions and peppers, tossing both with 2 tbsp of olive oil.
Separate the dough into 80-85g pieces and roll into rough circles. Working one at a time, cook the wraps in Roccbox for between 20 and 30 seconds, rotating halfway through. Pile the wraps up on a plate and cover with a clean tea towel until required.
Heat a cast iron pan in Roccbox and add the cauliflower. Cook for 2-3 minutes, then add the onions and peppers and cook for a further 1-2 minutes.
Squeeze the remaining lime juice into the remaining coconut milk and pop into a separate serving bowl. Serve everything at the table with a few sliced chillis and let everyone get stuck in building their fajitas!
1/2 Cauliflower, roughly chopped
1/2 Red Pepper, sliced
1/2 Green Pepper, sliced
1 Red Onion, sliced
175g Coconut Milk
For the wraps
375g Plain Flour
2 Tsp Baking Powder
1 Tsp Salt
2 Tbsp Olive Oil
225g Coconut Milk
For the spice mix
2 1/2 Tbsp Ground Cumin
2 Tbsp Smoked Paprika
2 Tsp Turmeric
1 Tsp Garlic Powder
2 Tsp Salt