Instructions

1. Begin by preparing your ingredients. Rinse the cauliflower thoroughly and cut it into small florets. Finely chop the onion, garlic, and ginger. Rinse the spinach and set it aside.
2. In a large skillet, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes until it becomes translucent.
3. Add the minced garlic and ginger to the skillet and cook for an additional 2 minutes, stirring frequently to prevent burning.
4. Sprinkle the curry powder over the onion mixture and stir well to combine. Allow the spices to cook for about 1 minute to release their flavors.
5. Add the cauliflower florets to the skillet and stir to coat them in the spice mixture. Cook for about 10 minutes, stirring occasionally, until the cauliflower is tender and slightly browned.
6. While the cauliflower is cooking, prepare the spinach. In a separate pot, bring a small amount of water to a boil. Add the spinach and blanch for 1-2 minutes until wilted. Drain and set aside.
7. Once the cauliflower is cooked, add the blanched spinach to the skillet and mix well. Cook for an additional 2-3 minutes to heat through. Season with salt and pepper to taste.
8. Warm the whole wheat tortillas in a dry skillet or microwave until pliable. This will make them easier to roll.
9. To assemble the burritos, place a generous portion of the curried cauliflower and spinach mixture in the center of each tortilla. Add a dollop of yogurt or vegan alternative on top for creaminess.
10. Fold in the sides of the tortilla and then roll it up from the bottom to create a burrito. Repeat with the remaining tortillas and filling.
11. For extra flavor, you can lightly toast the assembled burritos in the skillet for 2-3 minutes on each side until golden brown.
12. Serve the Indian burritos warm, garnished with additional yogurt or a sprinkle of fresh herbs if desired. Enjoy your delicious and nutritious meal!