Sheet Pan Curry Cauliflower Wraps with Potato Wedges & Curry

• servings: 4 servings
• active time: 30 minutes
• total time: 35 minutes

Ingredients

1 large cauliflower head, cut into florets

2 clove Garlic, minced

1 Lemon

2 teaspoon Cumin

2 teaspoon Paprika

3/4 cup Mayonnaise

4 teaspoon Honey

2 tablespoon Curry Powder

8 ounce Shredded Red Cabbage

2 ounce Golden Raisins

4 Flour Tortillas

3 tablespoons Cooking Oil

Salt

Pepper

Directions

Preheat oven to 450 degrees.

Halve lemon; squeeze juice into a small microwave-safe bowl. Add raisins to bowl with lemon juice; microwave 15-20 seconds.

In a large bowl, toss cauliflower with a large drizzle of oil, cumin, paprika, and a big pinch of salt. Roast until cauliflower is tender and crispy, 20-25 minutes. Transfer to a plate.

Meanwhile, wipe out bowl used for cauliflower. Whisk together mayonnaise, garlic, honey, curry powder, and a big pinch of salt. Reserve ¼ of the curry aioli in a second small bowl for serving. Add cabbage to large bowl with remaining aioli. Stir to combine. Add raisins along with 2 tsp lemon juice to bowl with cabbage; discard remaining lemon juice.

Nutrition

• Calories: 890 kcal
• Total Fat: 52 g
• Saturated Fat: 10 g
• Cholesterol: 40 mg
• Sodium: 820 mg
• Total Carbohydrate: 102 g
• Dietary Fiber: 12 g
• Total Sugars: 26 g
• Protein: 12 g