Tandoori Cauliflower Wraps

Instructions

1. Prepare the marinade
   In a large bowl, mix together 1/2 cup of Greek yogurt, tandoori masala, vegetable oil, lemon juice, garlic, and ginger. Stir well to combine into a smooth paste.
2. Marinate the cauliflower
   Add the cauliflower florets to the marinade and toss until they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavor.
3. Roast the cauliflower
   Preheat oven to 425°F (220°C). Spread the marinated cauliflower on a lined baking sheet in a single layer. Roast for 20-25 minutes, turning halfway through, until the cauliflower is tender and the edges are crispy and charred.
4. Make the yogurt sauce
   While the cauliflower is roasting, prepare the yogurt sauce by combining the remaining 1/2 cup of Greek yogurt with honey or maple syrup. Season with a pinch of salt and stir well.
5. Warm the flatbreads
   Heat the flatbreads or naan in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable. Alternatively, wrap them in foil and warm in the oven for 5 minutes.
6. Assemble the wraps
   Spread a generous spoonful of the yogurt sauce on each flatbread. Top with the roasted tandoori cauliflower, sliced cucumber, red onion, fresh mint, and cilantro leaves.
7. Serve
   Fold the flatbreads over the filling or roll them up into wraps. Serve immediately while still warm, with any remaining yogurt sauce on the side for dipping.