Mediterranean Vegan Wraps with Cauliflower and Tahini
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Servings
4 wraps
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Calories
2445 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Vegan Wraps with Cauliflower and Tahini
Description
The Mediterranean Vegan Wraps with Cauliflower and Tahini use whole cauliflower heads cut into florets which are tossed with extra virgin olive oil, kosher salt, and spices including za'atar, sweet Spanish paprika, and cumin. Roasting at 450°F for 30 to 35 minutes until the cauliflower is deeply browned develops a rich caramelized flavor and appealing texture. A sprinkle of za'atar and fresh lemon juice finishes the roasted florets.
While the cauliflower roasts, a salad is prepared with baby arugula, thinly sliced red onion, chickpeas, thin bell pepper batons, and sliced jalapeño if desired. This mixture is lightly seasoned with salt, olive oil, and more lemon juice. The salad provides fresh, crisp, and slightly peppery contrasts to the warm, spiced cauliflower.
To assemble, the roasted cauliflower, salad mix, and prepared tahini sauce are combined and wrapped in flatbreads or lettuce leaves. The tahini sauce adds creaminess and a subtle nutty tang that complements the spices. This vegan wrap makes a filling and balanced meal with a variety of textures and flavors typical of Mediterranean dishes.
Preparation tips include making the tahini sauce and roasting the cauliflower ahead of time. The salad should be dressed just before assembly to keep the arugula crisp. For variations, other sturdy seasonal vegetables can replace cauliflower. Leftover cauliflower and salad can be served over leafy greens as a light lunch if wraps are not desired.
Ingredients
- 1 tahini sauce recipe
- 1 cauliflower cut into florets, large head
- extra virgin olive oil I use our Private Reserve EVOO
- kosher salt
- 2 za'atar spice more for later, tsp
- 1 tsp paprika sweet, Spanish
- 1/2 tsp cumin
- 1 lemon cut in half (you'll use as much of the lemon juice to your liking
- 2 cups arugula baby
- 1 onion halved then thinly sliced, small; red variety
- 1 cup chickpeas
- 1 bell pepper any color, cored and sliced into thin batons
- 2 jalapeno pepper sliced into rounds (optional
- 4 flatbread or lettuce wraps
Instructions
- Preheat the oven to 450 degrees F.
- Make the tahini sauce according to this recipe and set aside for now.
- Place the cauliflower on a large baking sheet. Add a generous drizzle of extra virgin olive oil (I used a little more than 1/4 cup Private Reserve EVOO). Toss to coat. Season with salt, za'atar, paprika, and cumin. Toss again until cauliflower is well coated with the spices and olive oil.
- Roast in the 450 degrees heated oven for 20 minutes. Turn florets over and roast for another 10 to 15 minutes or until browned to your liking (I like mine deeply browned, so I tend to leave them in the oven even longer). Remove from oven. Add a sprinkle of za'atar and squeeze just a little fresh lemon juice on top.
- While cauliflower is roasting, make the salad. In a salad bowl, mix arugula, red onion, chickpeas, bell peppers, and jalapenos. Add a pinch of salt, extra virgin olive oil, and a little lemon juice to your liking. Toss to combine.
- Assemble the Mediterranean vegan wraps. Lay flatbreads flat, spread some tahini sauce on top. Add roasted cauliflower, and arugula salad. Drizzle with more tahini and roll the flatbreads from one end to another making 4 sandwich wraps. Enjoy!
Notes
- Prepare the tahini sauce and roast the cauliflower ahead to save time when assembling the wraps.
- Dress the arugula salad just before wrapping to prevent the greens from wilting.
- Whole wraps are best assembled just before eating, as they do not reheat well and can become tough.
- Substitute roasted seasonal vegetables like sweet potatoes or other hearty produce for the cauliflower if desired.
- Leftover roasted cauliflower and salad can be served over greens for a light lunch or as a vegan side dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4wraps
Amount Per Serving
Calories 2445 kcal
% Daily Value*
| Calories | 244.5kcal | 12% |
| Carbohydrates | 48.5g | 16% |
| Protein | 11.6g | 23% |
| Fat | 2.9g | 4% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 230.1mg | 10% |
| Potassium | 827.4mg | 18% |
| Fiber | 11.4g | 46% |
| Sugar | -0.3g | -1% |
| Vitamin A | 1511.2IU | 30% |
| Vitamin C | 134mg | 149% |
| Calcium | 93.5mg | 9% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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