Curry Cauliflower Wraps with Potato Wedges and Aioli

These curry cauliflower wraps are a delicious way to enjoy roasted vegetables and bold Indian-inspired flavors. Tender cauliflower florets are seasoned with cumin and paprika, then roasted until golden. A tangy cabbage slaw with golden raisins adds sweetness and crunch, while a creamy curry aioli brings it all together.

On the side, crispy potato wedges are seasoned with a fry seasoning blend and served with extra aioli for dipping. This sheet pan meal is easy to prepare and perfect for a weeknight dinner that feels special.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView 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

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut potatoes into wedges. In a bowl, toss potato wedges with 1 teaspoon oil, half the fry seasoning, salt and pepper. Spread on one side of the baking sheet.
3. In the same bowl, toss cauliflower florets with 1 teaspoon oil, cumin, paprika, salt and pepper. Place on the other side of the baking sheet.
4. Roast for 20-25 minutes, flipping halfway, until potatoes are crispy and cauliflower is tender.
5. Meanwhile, make the curry aioli: In a small bowl, combine mayonnaise, curry powder, honey and minced garlic. Stir well. Set aside.
6. Prepare the slaw: In another bowl, combine shredded red cabbage, golden raisins, juice of half the lemon and 1 tablespoon of the curry aioli. Mix well. Season with salt and pepper.
7. Warm the tortillas in a dry skillet or microwave for a few seconds.
8. Assemble wraps: Spread a little curry aioli on each tortilla. Top with roasted cauliflower and slaw. Fold in sides and roll tightly.
9. Serve wraps with potato wedges and remaining curry aioli on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of tortilla?

Yes, you can use whole wheat, corn or gluten-free tortillas if you prefer.

Can I make this recipe ahead of time?

You can roast the vegetables and make the aioli and slaw in advance. Assemble the wraps just before serving to keep them from getting soggy.

What can I use instead of golden raisins?

Regular raisins, dried cranberries or chopped dried apricots work well as substitutes.