These super easy-to-make and delicious roasted cauliflower wraps come together in about 35 minutes, but most of the time, they don’t need to be supervised, which makes them a perfect weeknight dinner after a very busy day.
🍽 Serves 4 🕘 35 minutes Difficulty: Beginner
Ingredients:
1 cauliflower, florets
4 Tbsp of chickpea flour + 3 Tbsp of water
½ Tbsp Moroccan seasoning
¼ cup of breadcrumbs
4 tortilla wraps
1 yellow or red capsicum/ bell pepper
1 avocado, mashed with lemon juice and salt to taste.
Lettuce or spinach
1-2 tomatoes
Instructions:
Preheat the oven to 200’C. Prepare the ingredients. Divide cauliflower into florets, cut the capsicum/ bell pepper into 1cm pieces. In a large bowl, whisk together chickpea flour, Moroccan seasoning, water, and a pinch of salt. Place cauliflower into the bowl and toss to coat evenly.
In a medium bowl, place breadcrumbs and a pinch of salt. Place cauli florets and flip to coat.
Transfer the cauliflower onto a baking tray. Add capsicum/bell pepper and place in the oven. Roast for 25 minutes, stir halfway through the process.
In the meantime, mash the avocado with a little bit of lemon juice and salt to taste.
Chop the tomato into small bite-size pieces and place it on a strainer to drain the liquid (prevents the wraps from getting soggy, especially if you’re planning on prepping them for lunch for the next day).
Once the cauliflower and capsicum are ready (lightly brown), remove from the oven.
Place the tortilla on a plate, spread mashed avocado, place lettuce/spinach leaves, tomato, roasted vegetables, and squeeze lemon juice on top (optional). Fold the tortilla to make a wrap.
Enjoy!
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