Main image of Roasted Cauliflower & Potato Wraps

Roasted Cauliflower & Potato Wraps

50 min




A filling and nourishing meal that can easily be enjoyed on-the-go. The baked veggie combination also makes for a tasty and easy topping for nourish bowls!



50 min


10 min


40 min


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Baked potatoes & cauliflower

  • 3
    potatoes, cut into 1 cm cubes
  • ½
    head cauliflower, broken into bite-sized florets
  • 1 Tbsp (15 mL)
    vegetable oil
  • 1 tsp (3 g)
    garlic powder
  • 1 tsp (2 g)
    onion powder
  • ½ tsp
    paprika powder
  • ¼ tsp
  • ¼ tsp
    ground black pepper

Wrap fillings

  • 4
    pita wraps
  • 1 cup (246 g)
  • 1
    avocado, thinly sliced
  • ½
    cucumber, diced
  • 12
    cherry tomatoes, cut in halves
  • ¼ cup (34 g)
    green olives, chopped (optional)
  • 2 cups (60 g)
    fresh spinach
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  1. Preheat oven to 400°F (205°C).
  2. Add the potatoes and cauliflower to a parchment-lined #baking tray, drizzle over the oil, and toss to combine.
  3. Then add the spices and toss again. If your baking tray is small, consider dividing the potato and cauliflower mixture over two trays. This helps ensure the potatoes get nice and crispy.
  4. Spread out the mixture in the tray and roast in the centre rack of the oven for 45 - 55 minutes, or until the potatoes are crispy on the outside, and soft on the inside. Stop to stir once halfway.
  5. Assemble the wraps by adding in the fillings, followed by the roasted cauliflower and potatoes. Enjoy!


  • The potatoes and cauliflower can be batch-made in advance for a quicker meal.


Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 15%

pita wrap

Proteins 7%


Fruits & Veggies 78%


head cauliflower



cherry tomato

green olives

fresh spinach

No significant sources of calcium

vegetable oil



green olives

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Madhura - April 29, 2021, 8:22 a.m.

This is a wonderful recipe - especially the avocado and sweet chilli sauce work so well together. This has become one of my default lunch recipes.

PUL Team - May 1, 2021, 6:22 a.m.

So glad you're enjoying the recipe, Madhura!

Clarissa - April 14, 2021, 9:55 a.m.

What’s the best way to store the roasted veggies so they can be enjoyed throughout the week? I’m concerned the potatoes will get soft if they’re left in the fridge for that long.

PUL Team - April 16, 2021, 6:47 p.m.

A wonderful question, Clarissa! It may depend on the veggies used. For potatoes, we’d recommend letting them cool completely before storing them as this helps reduce steam which can lead to sogginess. After they've cooled, you could store them in an air-tight container in the fridge for a few days :)

To help them last longer throughout the week, one idea may be to prepare them until they're just about done, store them, and then finish up roasting them later on in the week. We haven't tried this method for this recipe, but if you give it a try do let us know how it goes 🙂

Clarissa - April 20, 2021, 5:38 a.m.

I appreciate you responding! What I've been doing is freezing the potato cauliflower mixture and then reheating just the potatoes in my air fryer. I don't know if this method works, but my reasoning is that it's better than letting the potatoes thaw and possibly get even soggier than they would reheated and cooled. Btw, this wrap is so delicious! The flavors, especially the sweet chili sauce, go really well with one another!