Ingredients
Method
- Preheat oven to 425 degrees F (220 C). Line a large baking sheet with parchment paper.
- On the prepared baking sheet, combine cauliflower florets, olive oil, honey, smoked paprika, cumin, minced garlic, lemon juice, red pepper flakes, salt, and pepper. Toss well to ensure cauliflower is evenly coated.
- Roast for 20-25 minutes, or until the cauliflower is tender and lightly charred at the edges. Give it a toss halfway through.
- While the cauliflower roasts, prepare the green tahini. Combine tahini, juice of 1 lemon, minced garlic, and 1/4 cup water in a blender. Blend until completely smooth and creamy.
- If the tahini sauce is too thick, add more water, one tablespoon at a time, until it reaches a drizzling consistency.
- Warm the naan or pitas according to package directions. Assemble the wraps by topping with lettuce, roasted cauliflower, avocado, and cucumber.
- Drizzle generously with the green tahini sauce and sprinkle with feta cheese. Fold or roll and serve immediately.
Notes
- For extra flavor, marinate the cauliflower in the spice mixture for at least 30 minutes before roasting.
- Adjust the spice level by adding more or less red pepper flakes.
- If you don't have naan or pitas, serve the cauliflower mixture over rice or quinoa for a bowl-style meal. Allergens: Sesame, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Adjust the spice level by adding more or less red pepper flakes.
- If you don't have naan or pitas, serve the cauliflower mixture over rice or quinoa for a bowl-style meal. Allergens: Sesame, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.