Preheat oven to 400°. Place cauliflower florets into a roasting pan with 1 tablespoon of oil and toss to coat. Place into the oven and bake until tender, about 30 minutes, flipping once or twice. Remove from the oven, but leave the oven on.

Coat the bottom of a large skillet with the remaining tablespoon of oil and place over medium heat. Add onion, garlic, ginger, garam masala, turmeric, coriander and cayenne. Sauté until onions are soft, about 5 minutes. Add cauliflower, beans, water and lemon juice to the skillet and hit the mixture a few times with a potato masher or fork, leaving plenty of large chunks. Cook about five minutes, flipping frequently, just until the liquid cooks off.

Remove from heat and add peas and cilantro, flipping the mixture a few times to incorporate. Season with salt and pepper to taste, and adjust any other seasonings to your liking.

Lightly oil a baking sheet. Spoon a quarter of the cauliflower mixture onto a tortilla and roll tightly. Place the burrito, seam side down, on prepared baking sheet and brush lightly with oil. Repeat until all tortillas and filling are used.

Bake the burritos until lightly browned, about 20 minutes.

While the burritos bake, place all ingredients for the chutney into a food processor and blend until smooth. Season the mixture with salt to taste.

Serve burritos with chutney for dipping.