ROASTED CAULIFLOWER BURRITO

Roasted Cauliflower Burrito image

Provided by Guy Fieri

Time 11h40m

Yield 6 servings

Number Of Ingredients 35

Ingredients

1 large head cauliflower head, cut into small florets
1 pound tricolor fingerling potatoes (you may substitute any type of fingerling or small potato)
3 cups crimini mushrooms, cleaned and quartered
2 cups canned chickpeas, drained and rinsed
3 tablespoons extra-virgin olive oil
3 tablespoons curry powder
1 tablespoon ground cumin
Kosher salt and freshly ground black pepper
Six 12-inch flour tortillas
Spicy Refried Beans, recipe follows
1 tablespoon canola oil
1/2 cup Spicy Peach Chutney, recipe follows
1/2 cup diced white onion
4 cups finely sliced white cabbage
1 cup crumbled queso fresco, optional
1 cup plain yogurt, optional
4 pounds yellow peaches, peeled and pitted, or 4 cups frozen peaches (thawed), cut into 1-inch cubes
1 1/2 cups turbinado sugar
1 cup apple cider vinegar
1/2 cup diced red onion
1/3 cup golden raisins
3 tablespoons yellow mustard seeds
1 tablespoon grated fresh ginger root
1 teaspoon garam masala
1/2 teaspoon ground turmeric
2 jalapenos, seeded and diced
1 red Fresno chile (or cayenne), seeded and diced
1 clove garlic, minced
4 cups dried pinto beans
1/2 cup extra-virgin olive oil
2 cups diced yellow onions
6 cloves garlic, minced
2 jalapenos, seeded and diced
2 tablespoons ground cumin
Kosher salt

Steps:

For the roasted vegetable filling: Preheat the oven to 375 degrees F.
In a large mixing bowl, combine the cauliflower, potatoes, mushrooms, chickpeas, olive oil, curry powder, cumin, 2 teaspoons salt and freshly ground black pepper to taste. Mix well to coat evenly. Spread the vegetables in a large roasting pan and roast until browned and lightly charred around the edges, about 20 minutes. (The cauliflower should still have a bite to it.) Keep warm.
To assemble the burritos: Slightly heat up a tortilla in a large pan or over the open flame of a burner (this also helps prevent it from cracking when you roll it up). Smear a little of the Spicy Refried Beans down the middle. Add a pile of the roasted vegetables, then roll the end of the tortilla over the top of the filling, folding over both ends to hold the filling in place. Continue to roll over to form a tight log shape. Heat the canola in a large pan over medium heat. Place the burritos seam-side down in the pan and cook until golden brown and sealed, 1 to 2 minutes. Top each burrito with a heaping spoonful of Spicy Peach Chutney, then a handful of cabbage, then some onion. Add queso fresco and yogurt to taste, if using. Serve with an extra side of Spicy Refried Beans and Spicy Peach Chutney.
Combine the peaches, turbinado sugar, apple cider vinegar, red onion, raisins, mustard seeds, ginger root, garam masala, turmeric, jalapenos, Fresno chile and garlic in a deep pot. Bring to a boil, reduce the heat and simmer, covered with the lid slightly ajar, until all the excess liquid boils away and it has a thick, jam-like texture, 45 to 60 minutes. Cool completely and store in an air-tight jar or container in the refrigerator for up to 10 days.
Soak the beans in water overnight.
Set a pressure cooker on medium-high heat and add the oil. Add the onions and cook until translucent, 5 minutes. Add the garlic and jalapenos and cook until fragrant, 3 minutes. Add the cumin, drained beans, 2 tablespoons salt and 12 cups water. Cover with the lid and cook until the beans are tender, 30 to 45 minutes. Remove half of the beans and puree them in a blender with some of the liquid from the pot until completely smooth. Return the pureed beans to the pot with the remaining beans and mix together. Taste for seasoning and serve.