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Roasted Cauliflower Wraps with White Bean Hummus & Olive Tapenade
2 or 2 Serving Dinner

Roasted Cauliflower Wraps

with White Bean Hummus & Olive Tapenade

In these delicious wraps, we coat roasted vegetables with a traditional Northern Indian spice blend, garam masala. There’s no definitive recipe for garam masala, each blend is unique to its region or a chef’s preferences. This garam masala is a mix of premium ground spices including coriander, cumin, cinnamon and cloves. The result is a rich, warm flavor.

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
610
FAT
9g
CARBOHYDRATES
90g
PROTEIN
20g

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INGREDIENTS

  1. 1 tsp fresh ginger
  2. 4 cloves garlic
  3. 13.4 oz cannellini beans
  4. 1 red onion
  5. 1 lemon
  6. 2 carrots
  7. 8 oz cauliflower florets
  8. 1 tsp garam masala
  9. 2 tsp za'atar seasoing
  10. 2 tsp nutritional yeast
  11. 4 corn tortillas
  12. 4 oz coleslaw blend
  13. 3 tbsp olive tapenade
  14. 2 tbsp vegetable oil*
  15. 2 tbsp olive oil*
  16. Salt and pepper*
  17. *Not Included
  18. For full ingredient list, see Nutrition
Allergens: N/A
Tools: Food processor, 2 baking sheets
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
610
FAT
9g
CARBOHYDRATES
90g
PROTEIN
20g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 425°F. Peel and mince 1 tsp ginger. Peel the garlic and mince just 2 cloves. Peel and thinly slice the red onion. Peel the carrots and cut into ½ inch wide, 4 inch long sticks (you want a “fry shape”). Zest and halve the lemon. Drain and rinse the cannellini beans.

2
Roast the cauliflower and onion

Coat a baking sheet with 1 tbsp vegetable oil. In a large bowl, toss together the minced ginger, minced garlic, sliced red onion, the juice from just half the lemon, cauliflower florets, garam masala, and ½ tsp salt. Add the spiced vegetables to the baking sheet and roast until golden brown, about 15 to 17 minutes.

3
Roast the za'atar carrot fries

Add the carrot fries to another baking sheet and toss with 1 tbsp vegetable oil, za’atar and a pinch of salt and pepper. Roast the carrot fries until golden brown, about 15 to 17 minutes. Once finished, toss with the nutritional yeast on the baking sheet.

4
Make the white bean hummus

Add the remaining garlic cloves, 1 tbsp lemon juice and lemon zest, cannellini beans, 2 tbsp olive oil, and a pinch of salt and pepper. Blend the white bean hummus until smooth. Taste and adjust seasoning with salt.

5
Warm tortillas

Wrap the tortillas in foil and pop in the oven to warm for about 3 to 4 minutes.

6
Serve

Lay the warm tortillas on a work surface and spread the white bean hummus over each. Layer on the roasted onions and cauliflower and coleslaw blend. Dollop with olive tapenade. Serve with za’atar carrot fries.

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