Sheet Pan Curry Cauliflower Wraps with Potato Wedges & Curry

• servings: 2 servings
• active time: 30 minutes
• total time: 35 minutes

Ingredients

10 ounce Cauliflower Florets

1 clove Garlic

1 unit Lemon

1 teaspoon Cumin

1 teaspoon Paprika

6 tablespoon Mayonnaise

2 teaspoon Honey

1 tablespoon Curry Powder

4 ounce Shredded Red Cabbage

1 ounce Golden Raisins

2 unit Flour Tortillas

4 teaspoon Cooking Oil

Salt

Pepper

Directions

• Preheat oven to 450 degrees. Wash and dry produce. • Cut cauliflower florets into bite-size pieces if necessary. Peel and mince garlic. • 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, half the cumin (all for 4), half the paprika (all for 4), and a big pinch of salt. Add to empty side of same sheet. • 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, half the curry powder (all for 4 servings), 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 1 tsp lemon juice (2 tsp for 4) to bowl with cabbage; discard remaining lemon juice.

• Place tortillas on a clean work surface. Add cauliflower and cabbage in a line to the bottom third of each tortilla; fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to create wraps. Place wraps seam sides down on baking sheet used for veggies. • Bake until tortillas are toasted, 5 minutes. • Halve wraps on a diagonal; divide between plates along with potato wedges. Serve with reserved curry aioli on the side for dipping.

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