Roast cauliflower wraps with chickpea feta smash, pomegranate, and herbs
06 June 2020
Ingredients
- cauliflower, 1
- olive oil, 2 tbsp
- ground cumin, 2 tsp
- sumac, 2 tsp
- ground turmeric, 1/2 tsp
- salt, 1/2 tsp
- chilli powder, 1/4 tsp
- chickpeas, 1 can (drained and rinsed)
- danish feta, 100 g (optional)
- parsley, small handful
- lemon juice, 2 tbsp
- minced garlic, 2 tsp (optional)
- pomegranate, 1
- mint, large handful
- avocado, 1
- wraps, 8 (small)
Instructions
- Preheat oven to 200°C.
- Cut or snap cauliflower into florets. Toss in a bowl with olive oil and spices, then add to an oven tray. When oven comes to temperature, bake for 25 minutes.
- Mash chickpeas with a fork in a small bowl. Add crumbled feta if using, roughly chopped parsley, lemon juice, and garlic if using. Stir/mash to combine.
- Deseed the pomegranate. Roughly chop mint. Cut avocado in half and slice longitudinally.
- Warm wraps in the microwave and place on plates. Add chickpea feta smash, pomegranate seeds, mint, avocado slices, and roast cauliflower to each wrap in a line, leaving room at the end to fold over.
- Fold over the end and sides of the wrap to close. Enjoy!