Skip to main content
LoginSign Up
Cauliflower Kati Rolls

Cauliflower Kati Rolls

By Calvin CoxDecember 8, 2021

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

A kati roll is a popular type of Indian street food. Kebabs wrapped in paratha flatbread once were the norm , but now the rolls may be filled with ingredients of just about any sort, including paneer (a type of fresh cheese), vegetables and eggs. In this recipe, we roast yogurt-coated, garam masala-spiced cauliflower along with red bell pepper and onion in a hot oven until tender and well-browned. Instead of paratha as a wrapper, we use easier-to-find naan and smear the flatbreads with store-bought cilantro chutney before piling on and wrapping up the veggies. Look for cilantro chutney in the international aisle of the supermarket.

Tip

Don’t use regular yogurt. The lower moisture content of Greek yogurt means the cauliflower will brown nicely in the oven. Be sure to put the cauliflower on top of the bell pepper-onion mixture. This not only allows the cauliflower to caramelize, it shields the sliced pepper and onion so they soften without scorching.

Ingredients
  • 1

    medium red bell pepper, stemmed, seeded and thinly sliced

  • 1

    medium red onion, halved and thinly sliced

  • 1

    tablespoon grapeseed or other neutral oil

  • Kosher salt and ground black pepper

  • ¼

    cup plain whole-milk Greek yogurt

  • 2

    teaspoons garam masala

  • ⅛

    teaspoon cayenne pepper

  • 1

    pound head cauliflower, trimmed and cut into ½- to 1-inch florets

  • 4

    tablespoons store-bought cilantro chutney, divided

  • 4

    7- to 8-inch naan, warmed

Step 1

Heat the oven to 500°F with a rack in the middle position. In a medium bowl, toss together the bell pepper, onion, oil, ¼ teaspoon salt and ½ teaspoon black pepper. Transfer to a 9-by-13-inch metal baking pan and distribute in an even layer.

Step 2

In the same bowl, stir together the yogurt, garam masala, cayenne and ¼ teaspoon each salt and black pepper. Add the cauliflower and toss to coat, then distribute in an even layer on top of the pepper-onion mixture.

Roast without stirring until the cauliflower is well browned and a skewer inserted into the largest piece meets no resistance, 20 to 25 minutes.

Step 3

Remove the vegetables from the oven and stir the cauliflower into the bell pepper-onion mixture. Taste and season with salt and black pepper. Spread 1 tablespoon of chutney onto 1 side of each naan. Spoon the vegetables, dividing them evenly, on top of the chutney in the center of the naan, then roll up each naan around the filling.