Curry Cauliflower and Roasted Chickpea Wrap Recipe | Vegan Scratch Kitchen
Indulge in a delicious curried cauliflower and roasted chickpea wrap recipe that combines a medley of flavors and textures. This vegan delight features a generous portion of roasted chickpeas and cauliflower florets, seasoned with a blend of aromatic spices. The wrap is then generously filled with refreshing ingredients including carrots, cucumber, red bell pepper, jalapeno, cilantro, and spinach. The crowning glory is a dollop of homemade vegan tzatziki sauce, made with a refreshing blend of chopped cucumber, tomato, cilantro, vegan mayo, and sour cream. The flavor combination in this unique wrap is a true delight for the taste buds. Whether you are following a vegan lifestyle or simply seeking a quick and healthy meal option, this recipe is perfect for satisfying your cravings. Impress your friends and family with this simple yet flavorful wrap that is sure to become a favorite in your kitchen. Bon appétit!
Ingredients:
- Dry chickpeas
- Head of cauliflower
- Salt
- Pepper
- Organic sugar
- Garlic powder
- Onion powder
- Curry powder
- Cumin
- Nutritional yeast
- Oil
- Cucumber
- Tomato on the vine
- Bunch of cilantro
- Vegan mayo
- Vegan sour cream
- 1/2 Lemon
- Large bunch of spinach
- 2 Carrots
- 1 Persian cucumber
- 1 Red bell pepper
- 1 Jalapeno
- 2 Green onions
- Flour tortilla
Cooking steps:
- Preheat the oven to 350 degrees.
- Place dry chickpeas on a large roasting tray and roast for 5 minutes.
- Cut the head of cauliflower into equal-sized florets and set aside.
- In a small bowl, mix salt, pepper, organic sugar, garlic powder, onion powder, curry powder, cumin, and nutritional yeast.
- Pour the roasted chickpeas into a small bowl and cover with oil. Place back on the roasting tray and roast for 45 minutes.
- Add oil to the cauliflower florets and cover with the prepared spice blend. Mix well.
- Place the cauliflower florets on a large roasting tray and cook in the oven with the chickpeas for the remaining 45 minutes.
- Finely chop cucumber, tomato on the vine, and cilantro. Place in a large mixing bowl.
- Add vegan mayo, vegan sour cream, and the juice of 1/2 lemon to the bowl. Mix well and set aside in the fridge.
- Prepare the additional ingredients: spinach, carrots, Persian cucumber, red bell pepper, jalapeno, green onions, and cilantro leaves.
- Toss the roasted chickpeas with a blend of salt, cumin, and garlic powder.
- Transfer the roasted cauliflower florets to a separate container.
- Place a large flour tortilla on your work surface and add vegan tzatziki, cauliflower, chickpeas, carrots, cucumber, red bell pepper, jalapeno, cilantro, and spinach.
- Roll the ingredients up into a wrap.
- Serve and enjoy!
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