Curry-Spiced Roasted Cauliflower Wraps
Easy Back-to-School Recipe: West Indies Gold Cauliflower Wrap
The end of summer always feels like a crossroads. Long days of sunshine and outdoor meals give way to busy mornings, school schedules, and the comfort of fall routines. But just because the pace picks up doesn’t mean you have to let go of bold flavors or nourishing meals.
That’s where our West Indies Gold Cauliflower Wrap comes in. It’s simple enough for a weeknight dinner, portable enough for a lunchbox, and full of flavors that carry a little Caribbean sunshine into the cooler months ahead.
A Taste of History: Curry in the Caribbean
Curry has become one of the defining flavors of Caribbean cooking, but its story begins with movement, migration, and adaptation. In the 19th century, after the abolition of slavery, thousands of indentured laborers from India were brought to the Caribbean to islands like Trinidad, Jamaica, and Guyana to work on sugar plantations. With them, they carried their food traditions, including spice blends and cooking techniques that would forever shape the region’s cuisine.
Over time, Indian curries blended with the ingredients and tastes of the Caribbean. Local produce like pumpkin, yam, callaloo, and goat found their way into curry pots. Coconut milk, Scotch bonnet peppers, and fresh herbs were layered into spice mixes, creating versions of curry that were uniquely Caribbean. Each island developed its own style: in Trinidad, roti became the classic way to wrap up curried vegetables and meats, while in Jamaica, curry goat became a celebratory dish.
Today, curry is woven into the cultural fabric of the Caribbean. It represents resilience, creativity, and the blending of traditions. For many of us, the smell of curry simmering is tied to memories of home.
At Spanish Town Kitchen, our West Indies Gold Curry is both a nod to that history and a personal expression. Golden turmeric forms the base, while layers of spice such as coriander, ginger, and warm aromatics capture the vibrancy of Caribbean cooking. It’s a way of honoring the past while creating something fresh for today’s kitchens.
Recipe: West Indies Gold Cauliflower Wrap
Serves: 4 | Time: 30 minutes
Ingredients
1 head cauliflower, cut into florets
2–3 Tbsp Spanish Town Kitchen West Indies Gold Curry
2 Tbsp olive oil
1/2 cup Greek yogurt or coconut cream (for vegan option)
1 small cucumber, thinly sliced into ribbons
1 small carrot, shredded
1 handful fresh basil or cilantro
Lime wedges, for serving
Salt, to taste
4 whole wheat tortillas, roti, or wraps
Directions
Roast the cauliflower – Preheat oven to 400°F. Toss cauliflower florets with olive oil, West Indies Gold Curry, and a pinch of salt. Spread evenly on a sheet pan and roast 20–25 minutes, until golden and tender at the edges.
Add a creamy finish – Remove cauliflower from oven and toss with yogurt or coconut cream to add richness and balance the spice.
Assemble the wrap – Warm your tortillas or roti. Layer with spiced cauliflower, cucumber ribbons, shredded carrot, and fresh herbs. Squeeze lime juice over top for brightness.
Serve or pack up – Roll tightly. Serve warm for dinner, or wrap in parchment or foil for an easy grab-and-go lunch.
Tips for Busy Weeks
Make-ahead magic: Roast a double batch of cauliflower and keep it in the fridge for 3–4 days. It reheats beautifully or can be eaten cold.
Kid-friendly tweaks: Add shredded cheese, hummus, or avocado to soften the spice and boost creaminess.
Lunchbox hack: Wrap in foil or parchment paper to hold everything together until lunchtime.
