Preheat 1 inch of water in a medium boil with a steamer basket on medium heat. Peel and cut sweet potato into small pieces, wash and cut cauliflower into florets. Add to steamer basket and steam for 10-20 minutes with the lid on until the sweet potatoes and the cauliflower florets are fork tender.

In the meantime, peel and dice onion, mince garlic, wash and cut cilantro. Set half of the onion aside for the garnish.

While the veggies are steaming make the dough for the roti. Mix the cassava flour and the salt using a whisk. Add water and olive oil and mix thoroughly into a dough. Make 14 small balls. Roll out one of the balls between 2 layers of parchment paper using a rolling pin. Roll out to your desired thickness. I recommend the thickness you can see in the picture.

Preheat a large pan over medium heat. Once hot add enough avocado oil to coat the pan. Remove the top layer of parchment paper. Place the roti on your palm with the parchment paper side up and carefully peel off the paper. Place the roti into the hot pan and fry until small bubbles form. Flip and finish on the other side until slightly browned. It should take about 3 minutes per roti. If the pan gets too hot reduce the temperature to medium/low. The longer you fry it the harder/crispier the roti gets so keep that in mind when deciding how long to fry it. Place the roti on a plate with a fresh kitchen towel and wrap it with the towel to keep it hot. Repeat all steps for the rest of the rotis.

When you are done with 2/3 of the rotis finish up the filling. Heat a large pan over medium heat. Once hot add avocado oil and fry onions and garlic until translucent. Add coconut cream and curry powder and stir, add potatoes and cauliflower and cut into smaller pieces. Season with salt and pepper.

Add a scoop of the aloo gobi filling to the roti and sprinkle with onions and cilantro. Wrap the roti around and enjoy.