Middle Eastern · Lunch
Spiced Cauliflower Wrap
Roasted cauliflower florets seasoned with cumin, coriander and smoked paprika, wrapped in a warm flatbread with tahini-yogurt sauce, pickled red onion and parsley. A Middle Eastern handheld built on charred spiced vegetables rather than meat, finished with lemon and fresh herbs.
$4
12 minsPrep
22 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
422Calories
13.1gProtein
20.8gFat
48.2gCarbs
6.1gSugar
9.8gFiber
951mgSodium
3mgChol
2.8gSat Fat
945mgPotassium
186mgCalcium
3.5mgIron
0mcgVitamin B12
72mgVitamin C
vegetarian
low-cholesterol
high-fiber
gluten-free-adaptable
low-calorie
mediterranean
hidden-gems
vegetarian
Instructions
1
Prep
Heat oven to 425°F (220°C). Mince the garlic. Thinly slice the red onion and chop the parsley. Toss cauliflower florets with oil, cumin, coriander, smoked paprika and salt.
2
Roast
Place cauliflower on a baking sheet and roast at 425°F (220°C) for 18–20 minutes, stirring halfway, until edges char and florets pierce easily with a fork.
3
Chill
Toss sliced red onion with red wine vinegar in a small bowl and let sit 10 minutes until bright pink and tangy.
4
Whisk
In a bowl, whisk together tahini, yogurt, minced garlic and lemon juice until pale and smooth, loosening with water if needed.
5
Build
Lay tortilla flat, spread tahini-yogurt sauce down the center, then layer roasted cauliflower, pickled onion, arugula and parsley.
6
Plate
Fold the sides inward over the filling, roll from the bottom up tightly, slice in half diagonally, and serve cut-side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g cauliflower
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp coriander, ground
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tahini
- 4 tbsp60g plain yogurt
- 2 tsp2 tsp lemon juice
- 11 small red onion
- 2 tbsp2 tbsp red wine vinegar
- 22 flour tortilla, 8 inch (120g)
- 2 tbsp2 tbsp fresh parsley
- a small handful of arugula
