It is much more obvious in these photos that I like to overstuff my wraps.
With so many different parts, I wouldn’t want each bite to miss out.
Middle Eastern-inspired roasted cauliflower and potatoes are combined with a hefty base of hummus, leafy greens, a tart pickle and then drizzle with a tahini-cumin dressing.
While I love all the components, I never would have thought to bring them all together.
Especially the pickle.
Don’t skip the pickle because it makes this wrap extra special.
The recipe looks a tad complicated but the remainder of the components can be made while the vegetables are roasting. The tacos can be eaten both warm or cold. Enjoy!
PS. I am sharing this with Meat Free Mondays.
1 large baking potato, peeled and cut into 1/2-inch cubes
4 cups chopped cauliflower (half a medium head)
1 small onion, diced
4 cloves garlic, roughly chopped
1/2 cup vegetable broth
2 Tbsp liquid aminos or tamari
1 tsp cumin powder
1 tsp garlic powder
1/4 tsp ground coriander
Pinch sea salt
Pinch chile flakes
Pinch sweet paprika
1/2 cup hummus (this is our favourite)
2 cups leafy greens
4 dill pickles, thinly sliced
4-8 corn tortillas
1/2 cup tahini
1 clove garlic, crushed
1/4 cup apple cider vinegar
1/4 cup water
1 Tbsp fresh lemon juice
1/2 – 1 Tbsp white miso paste
1 tsp dried onion granules
1/2 tsp cumin powder
1. Preheat the oven to 425F. In a large bowl, combine the potato, cauliflower, onion, garlic, vegetable broth, liquid aminos, and spices and toss to combine. Pour this mixture into a shallow baking dish and spread into one layer for even cooking.
2. Bake the potato-cauliflower mixture for about 45 minutes, stirring the mixture half-way through. The vegetables should be soft and slightly browned at the edges. If the mixture dries out during the cooking time, add a splash or two of water or vegetable broth.
3. While the vegetables cook, prepare the dressing. Combine all of the dressing ingredients in a high-speed or regular blender and process until very smooth. Set aside.
4. To serve, gently warm the tortillas. Spread a few tbsp of hummus overtop. Place leafy greens and top with the roasted vegetables and pickle slices. Drizzle with the dressing.