Vegan Curry Cauli Wrap Recipe

Preheat and prepare

Preheat oven to 220°C (425°F). Line a rimmed baking sheet with parchment paper or lightly oil it.

In a large bowl combine olive oil, curry powder, ground cumin, smoked paprika, salt and black pepper. Whisk briefly to make a paste.

Add cauliflower florets and chickpeas to the bowl and toss until everything is evenly coated with the spice-oil mixture.

Spread the cauliflower and chickpeas in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring or shaking the pan once halfway through, until cauliflower is tender and edges are browned and chickpeas are slightly crisp.

Remove from oven and let cool 3–5 minutes. Taste and adjust seasoning if needed.

While the vegetables roast, whisk together coconut milk, tahini, lime juice, maple syrup, grated ginger, minced garlic and salt in a small bowl. Add water 1 tablespoon at a time to reach a pourable drizzling consistency (about 2 tbs).

Taste and adjust: add more lime for brightness, maple for sweetness, or a pinch more salt. If sauce is too thick, thin with an extra tablespoon of water or more coconut milk.

While cauliflower finishes roasting, prepare slaw: toss together thinly sliced red cabbage, grated carrot, chopped cilantro and sliced green onion in a bowl. Squeeze 1 lime wedge over the slaw and toss to combine. Season lightly with a pinch of salt.

Warm the tortillas briefly in a dry skillet for 20–30 seconds per side or wrap in foil and heat in the oven for 5 minutes so they are pliable.

Lay a warm tortilla flat. Place a small handful (about 1/2 cup) of spinach or mixed greens in the center. Top with about 3/4 cup of the roasted curried cauliflower and chickpeas.

Add a generous spoonful (about 2 tbs) of the coconut-tahini sauce over the filling, then a handful (about 1/4 cup) of the cabbage-carrot slaw. Add chopped cilantro or extra green onion if desired and a dash of hot sauce if using.

Fold the bottom edge up over the filling, then fold the sides and roll tightly to form a wrap. Repeat with remaining tortillas and fillings.

Serve immediately with remaining lime wedges and extra sauce on the side. Wraps can be wrapped in foil for transport; they keep well refrigerated for up to 24 hours (reheat briefly if you prefer warm).