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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Roasted cauliflower & potatoes

  • 3
    medium 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
  • ⅛ tsp
    ground black pepper

Wrap fillings

  • 4
    large soft tortillas
  • 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


  1. Preheat the oven to 400°F (205°C). Add the potatoes and cauliflower to a lined baking tray*.
  2. Drizzle over the oil and toss. Then add the spices and toss again. Roast for 40 - 45 minutes. Stop to stir once halfway.
  3. Assemble the wraps by adding in the fillings, followed by the roasted cauliflower and potatoes.
  4. Optionally, heat up the wraps on a large pan on high heat until toasted and golden on the outside. Enjoy!


  • * 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.
  • The potatoes and cauliflower are great to batch-make in advance for a quicker meal.


  • The assembled wrap is best enjoyed immediately or tightly wrapped and eaten within 12 hours.
  • Store the roasted veggies in an airtight container in the fridge for up to 3 days.

Let us know what you think

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 & Starches 44%

medium potato

large soft tortilla

Proteins 6%


Fruits & Veggies 50%

head cauliflower



cherry tomato

green olive

fresh spinach

No significant sources of calcium

vegetable oil



green olive

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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Chas - March 11, 2023, 12:51 a.m.

Made this recipe tonight and it was very good. A great combination of flavors. Never a dull bite! Will definitely make again! ❤️

PUL Team - March 11, 2023, 4:47 p.m.

Thank you, Chas, it means so much!

susie - Feb. 2, 2023, 7:33 p.m.

susie - Feb. 2, 2023, 7:33 p.m.

Made this- absolutely delicious- defo going to be a regular dinner fave!

Wesley Lantz - Dec. 18, 2022, 1:13 a.m.

These are a quick and filling dinner, and definitely going in my regular rotation! Pretty budget friendly, too, all around. Thanks for sharing! I add just a little bit of veganaise, which I find adds a little tang and moisture to offset the potato.

PUL Team - Dec. 18, 2022, 6:37 p.m.

Aw so happy to hear, Wesley, and a lovely idea to change up the recipe profile!

Etta Brown - Oct. 27, 2022, 8:18 a.m.

Really tasty, thank you

Peta - Sept. 28, 2022, 2:14 p.m.

Made this for dinner tonight 😍 it was so delicious and so simple to make!! Would never have thought to add olives but it’s soooo good, adds this saltiness you’d get with feta. YUM thank you ❤️ Feeling very nourished.

PUL Team - Sept. 28, 2022, 9:06 p.m.

It means so much, Peta, thank YOU 💛

Constanze - Sept. 24, 2022, 7:53 a.m.

Very delicious and easy to make. I had the filling with pita bread instead of a wrap and used some grilled red pepper hummus that I made while the veggies were roasting and which I felt went very well with the other ingredients. The roasting somehow took considerably less than indicated for me (even though my oven wasn’t even preheated), more like 25/30 minutes. I‘ll surely make this again :)

PUL Team - Sept. 24, 2022, 7:12 p.m.

So thrilled it's being enjoyed, Constanze, and thanks for sharing your experience with it! We'll keep an eye out for other reviews. Sometimes there's variability between different types of ovens, vegetable sizes, or where the pan is placed in the oven 😃

Constanze - Sept. 25, 2022, 8:06 p.m.

That’s true, each oven is different ☺️

Chantay - Sept. 8, 2022, 3:34 p.m.

This is recipe is a HIT! We keep coming back it! So easy, so good.

DB - July 7, 2022, 1:04 a.m.

All I can say is my picky kid ate it. I feel like the angels are singing and I can go take a bath. Thank you for these simple and delicious veggie meals!

PUL Team - July 7, 2022, 1:30 a.m.

Such a big compliment, DB, we're so glad it was enjoyed. Enjoy your bath 🤗

Orlanne - March 22, 2022, 7:13 p.m.

Super easy to make and it changes from the usual filling! I made a wintery version of it by replacing the avocado with stripes of courgette and the cherry tomatoes with bits of beetroot. It was super tasty, thanks again! I'll roast my veg more often now :)

PUL Team - March 23, 2022, 3:38 p.m.

Mmm sounds lovely, Orlanne, thanks for the ideas!

Hayley Munro - Feb. 9, 2022, 9:09 a.m.

I love this receipe but don't always have access to cauliflower can another veg be used.

PUL Team - Feb. 9, 2022, 7:46 p.m.

Hey Hayley, you can omit the cauliflower or substitute it with another vegetable such as bell peppers, broccoli, zucchini, or sweet potato if desired 😊

Janina - Nov. 11, 2021, 2:38 p.m.

I love making your recipes. Should I bake it 15 min or 45min?

PUL Team - Nov. 11, 2021, 4:53 p.m.

Hi Janina, we're so glad to hear! We recommend baking this one for around 45-50 mins, adjusting based on your oven heat and strength. The 'fifty' in the video sounds a bit like 'fifteen', so our apologies for any confusion that caused. We hope you enjoy the recipe if you give it a try ✨

Charlotte - Nov. 4, 2021, 6:37 p.m.

This recipe is a sure fire winner every time! I enjoy it so much especially as a warm lunch during the colder months and I always include all the fruit and veggies as the entire ensemble is so tasty when wrapped up. I usually vary the type of hummus I include each time to ring the changes and sometimes I roast extra cauliflower to use in a curry.

PUL Team - Nov. 5, 2021, 12:09 a.m.

Mmm love changing up the hummus and the idea to use extra cauliflower! Happy cooking, Charlotte ☺️

Hayley Munro - Nov. 1, 2021, 9:08 p.m.

These cauliflower and potato wraps are delicious, I've had them twice already. Even better they are easy to make.

PUL Team - Nov. 4, 2021, 2:30 a.m.

So happy to hear, Hayley, thank you 😊

Noelia - Sept. 20, 2021, 7:20 p.m.

Thank you so much guys! I love the display of your website as well. Our tacos were delicious and we love the idea. Furthermore, it makes our life so much easier! We ordered weekly a local bag of veggies so we do not get to choose what we get. I love to type whatever we got or that we have in the fridge and find different recipes in your website. I never cook the same way and I made up delicious recipes any time but I love to find inspiration with your work. Thank you for sharing this and for being so lovely. We love your videos and your personality Sadia :) Super friendly and warm person. I am so glad that you work on this! Lots of love from a Spanish girl in Sweden :)

PUL Team - Sept. 21, 2021, 2:43 a.m.

Oh, Noelia, we appreciate this so much! Thank YOU for the very kind words and for being here. Lots of love to Sweden🥰

Noelia - Sept. 21, 2021, 8:23 a.m.

Thank you so much guys! I can feel the energy and love you send here. Keep going and again thank you for sharing so much love and acring with your recipes. I have been recommending you to my family and friends. We encourage you to visit Northern Sweden. It is the most beautiful place in the world :) let us know if you ever get to Umeå (you got my email), David and me would be so happy to meet you and show you around. It is the city of birches and close to the artic :) you can check Jonna Jinton channel if you are curious. She lives relatively close to us and she is an amazing artist and filmmaker. When I see her videos I realise how grateful I feel to live close to the woods and the river. Nature here changes so drastically :) Have a beautiful day! Lots of love, Noelia.

Jasmine ( New Zealand) - Sept. 6, 2021, 8:41 a.m.

Yum these were so good. I Will be putting these on regular rotation at my house.

Susy - Aug. 24, 2021, 1:56 a.m.

Welp, I just finished eating these bad boys! It was a delicious, light, and satisfying meal. I’m slowly learning to inch my way into my kitchen more and more and I have to say that Pick Up Limes has really helped me to go at it gentle approach.

This recipe was delish. I didn’t have hummus so I substituted it for tahini sauce along with using turmeric corn tortillas.


PUL Team - Aug. 25, 2021, 7:35 a.m.

Oh, this is so incredible to hear, Susy! We're so honoured to be part of your journey with food. Thank you for being here and sharing 🤗

Christine - June 19, 2021, 10:26 a.m.

It's been a while since I used the website, but I really love the new version. It is easy to search and while the recipes always have had a nice layout I would argue it got even better.
In relation to this recipe though, would it be possible to freeze the potato cauliflower filling? I think it will effect how crispy it is, but can't it still be good? Or am I completely sidetracked?

PUL Team - June 21, 2021, 6:23 a.m.

Hi Christine, thanks for the question! We're so glad you're enjoying the new website as well 😃 In our experience, defrosted potatoes don't keep their form so well and are a bit gritty, so we haven't tried freezing this one yet. You could still freeze it and the taste should remain good though 😊 Let us know how it goes if you give it a try!

Bettina - May 28, 2021, 12:19 a.m.

I'm just learning how to cook and want to try this recipe When you say 3 potatoes, is that 3 small or medium potatoes? Can you give me a weight measurement--grams or ounces? That would help me. Thank you!

PUL Team - May 28, 2021, 2:17 a.m.

Hey there, Bettina, how exciting that you're beginning to experiment with cooking! That's a great question. For whole unit items (such as 1 banana, or 2 tomatoes, or 3 potatoes) on our website, we've chosen not to provide the gram information. Unless otherwise indicated, it can be assumed that these fruits/veggies are a "medium" size, so not too big and not too small.

In case it helps to know, the nutrition information is derived from estimating each potato is 170g. We'd prefer not to be too prescriptive with these kinds of numbers, as we want people to feel comfortable making the recipes with what they have. Whether a potato is a bit larger or smaller shouldn't impact the recipe too much 😊 We hope this helps for now and happy cooking!

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!