Winter leftover wraps

I love this. I think this is possibly my new favourite Saturday breakfast/lunch. It's simple and just uses things you have in the cupboard. Of course, I've listed the ingredients I used here, but it can be made with any spices or condiments, or, come to that, any vegetable you have left over. I'd recommend one that needs little cooking and prep (pumpkin would thus be out), and goes well with whatever condiments you have. Broccoli would bring a nice bit of colour, as would using chilli flakes instead of powder.

If you want to use up all the spring onion, I recommend chopping the white end up and steaming it with the cauliflower. It's a bit much to have it raw.

I might make more for my housemates later, using the romanesco we have.


Market morning cauliflower wraps

1 head cauliflower
2 tsp ground cumin
2 tsp paprika
1/2 tsp chilli powder
1/4 cup vegan mayo
1 tsp curry powder
2 tB gerkin relish
2–3 spring onions/scallions
salad ingredients (green leafies, cucumber slices etc) as desired/available
wholemeal flatbread

Chop the cauliflower into small pieces. Don't bother separating it into florets. Place in a frypan. Sprinkle over spices. Add water to cover bottom of pan to depth of 1cm (or thereabouts). Cover with lid and steam for about 5–6 minutes. Add water if necessary.

Mix mayo and curry powder, and spread on bread with relish. Chop green end of spring onions and sprinkle. Add cauliflower and salad ingredients (if using).

Feeds 3–4.