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Cauliflower Kati Rolls

4 Servings

45 minutes

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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.




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.

45 minutes


  • 1

    medium red bell pepper, stemmed, seeded and thinly sliced

  • 1

    medium red onion, halved and thinly sliced


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Michael C.
November 2, 2022
High School Son Wanted More
Great recipe. Simple, easy, and yet full of flavor. Our son is a voracious eater... he wanted more and more of these rolls. We made cauliflower steaks on Tuesday, and used the leftover florets for this recipe. I made my own garam masala, and cilantro chutney: toasted Naan bread in the 500 degree oven, lightly oiled both sides, the warm, soft, crispy Naan was a perfect receptable to the cauliflower goodness. Highly recommend.