Mediterranean Roasted Cauliflower Wraps (Vegan)
Mediterranean Vegan Wraps with roasted cauliflower, tahini, and a peppery arugula salad! This healthy and hearty recipe can be prepared ahead for lunch or a light dinner. Be sure to read through the tips and variation ideas.
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 244 kcal | Sugar | – |
| Carbs | 48 g | Cholesterol | – |
| Protein | 12 g | Sodium | 230 mg |
| Fat | 3 g | Fiber | 11 g |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | 230 mg | ||
| Fiber | 11 g |
Prep Time: 10 min Cook Time: 35 min
https://www.themediterraneandish.com/mediterranean-vegan-wraps-cauliflower-tahini/
Ingredients
1 Tahini sauce recipe
1 large head cauliflower, cut into florets
extra virgin olive oil, I use our Private Reserve EVOO
kosher salt
2 tsp za'atar spice, more for later
1 tsp sweet Spanish paprika
1/2 tsp cumin
1 lemon, cut in half (you’ll use as much of the lemon juice to your liking)
2 cups baby arugula
1 small red onion, halved then thinly sliced
1 cup chickpeas
1 bell pepper, any color, cored and sliced into thin batons
2 jalapeno peppers, sliced into rounds (optional)
4 Flatbread or lettuce wraps
Instructions
Preheat the oven to 450 degrees F.
Make the tahini sauce according to this recipe and set aside for now.
Place the cauliflower on a large baking sheet. Add a generous drizzle of extra virgin olive oil (I used a little more than 1/4 cup Private Reserve EVOO). Toss to coat. Season with salt, za’atar, paprika, and cumin. Toss again until cauliflower is well coated with the spices and olive oil.
Roast in the 450 degrees heated oven for 20 minutes. Turn florets over and roast for another 10 to 15 minutes or until browned to your liking (I like mine deeply browned, so I tend to leave them in the oven even longer). Remove from oven. Add a sprinkle of za’atar and squeeze just a little fresh lemon juice on top.
While cauliflower is roasting, make the salad. In a salad bowl, mix arugula, red onion, chickpeas, bell peppers, and jalapenos. Add a pinch of salt, extra virgin olive oil, and a little lemon juice to your liking. Toss to combine.
Assemble the Mediterranean vegan wraps. Lay flatbreads flat, spread some tahini sauce on top. Add roasted cauliflower, and arugula salad. Drizzle with more tahini and roll the flatbreads from one end to another making 4 sandwich wraps. Enjoy!