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Roasted Cauliflower & Potato Wraps

August 28, 2017

Cauliflower has got to be one of the most unpopular vegetables, I think. But when roasted and served with some crunchy potatoes and creamy hummus, it gives a smoky taste that will make you wonder why you didn't try it before. At least, that's what I thought! 

 

Pro tip: roast the cauliflower and potatoes a day in advance to enjoy for quick meals in the days that follow. 

 

I sometimes enjoy this combination in my nourish bowls. When in need of a quick meal-on-the-go, it also comes together as a quick wrap. 

Feel free to speed-it-up by using store-bought hummus, or make your own. Like these ones, for example:

 

 

Enjoy!

Roasted Cauliflower & Potato Wraps

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free

Yield: 4 large wraps
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min

 

INGREDIENTS

3 medium potatoes, cut into 1 cm (half inch) cubes

1/2 medium head cauliflower, broken into bite-sized florets 

1 Tbsp (15 mL) vegetable oil 

1 tsp (5 g) garlic powder

1 tsp (5 g) onion powder

1/2 tsp paprika powder 

1/4 tsp salt

1/4 tsp freshly ground pepper  

 

4 large whole grain wraps (GF if desired)

1 cup (225 g) hummus (store-bought or homemade)

 

1 avocado, thinly sliced 

1/2 medium English cucumber, diced 

12 cherry tomatoes, cut in half 

1/4 cup (30 g) green olives, chopped (optional) 

2 cups (60 g) raw spinach 

 

Directions

  1. Preheat oven to 205 C (400 F). Toss potatoes and cauliflower in oil, then add the spices and toss to combine. Spread evenly on a baking sheet lined with baking paper, and roast for 50 minutes, stopping to stir halfway. 

  2. Assemble the wraps and add in the fillings, including the roasted cauliflower and  potato when finished.  Enjoy!

Notes

  1. Variations: add any other veggies to roast like red bell peppers or sweet potatoes. Fill up your wrap with any other fillings you desire! 

  2. Speed-it-up: store-bought hummus is faster than homemade, and batch prepare the potatoes and cauliflower in advance for a quicker meal. 

  3. Storage: store roasted veggies in an air-tight container in the fridge for up to two days. 

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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