Spiced Cauliflower Wraps with Curry Aioli and Potato Wedges

These spiced cauliflower wraps are a delicious way to enjoy a hearty, veggie-centric dinner. Roasted cauliflower florets are seasoned with cumin and paprika, then tucked into warm flour tortillas with a tangy curry cabbage slaw studded with golden raisins. A creamy curry aioli adds the perfect finishing touch.

On the side, crispy potato wedges seasoned with a fry seasoning blend are baked until golden and served with extra aioli for dipping. This sheet pan meal comes together easily and is sure to become a weeknight favorite.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into ½-inch wedges. In a bowl, toss the potato wedges with 2 tsp cooking oil, fry seasoning and a pinch of salt. Spread them on one side of the prepared baking sheet.
3. Cut the cauliflower into bite-sized florets if needed. In the same bowl, toss the cauliflower with 2 tsp cooking oil, cumin, paprika, salt and pepper. Spread on the other side of the baking sheet.
4. Roast for 20-25 minutes, flipping halfway, until potatoes are golden and crispy and cauliflower is tender and browned.
5. Meanwhile, prepare the curry aioli: In a small bowl, combine the mayonnaise, curry powder, honey and the juice of half the lemon. Grate or mince the garlic and add it to the bowl. Mix well. Season with salt and pepper to taste.
6. Make the cabbage slaw: In another bowl, combine the shredded red cabbage, golden raisins and a squeeze of lemon juice. Add 1-2 tablespoons of the curry aioli and toss to coat.
7. Warm the tortillas in a dry skillet or microwave until pliable.
8. Assemble the wraps: Lay a tortilla on a plate. Spread a little curry aioli down the center. Top with roasted cauliflower, then cabbage slaw. Fold in the sides and roll up tightly.
9. Serve the wraps with the remaining aioli and potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of tortilla?

Yes, you can substitute whole wheat, corn or gluten-free tortillas if desired.

Can I make the curry aioli ahead of time?

Absolutely. The aioli can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container.

What can I use instead of golden raisins?

Dried cranberries or chopped dried apricots work well as a substitute for the golden raisins.