Mediterranean Chickpea and Cauliflower Wraps
with spinach / feta / tomatoes / red pepper yogurt sauce

Name: Mediterranean Chickpea and Cauliflower Wraps
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 head Cauliflower, chopped; 1/4 Onions, red, thinly sliced; 1/4 cup Olives, pitted (green or black), sliced; 1 Tbsp Parsley, fresh, chopped; 2 cloves Garlic, chopped; 1 Tbsp Vinegar, red or white wine; 2 tsp Mustard, Dijon; 2 tsp Honey; 3 Tbsp + 1 Tbsp Oil, cooking; 1 cup Tomatoes, cherry, halved; 1 can Beans, garbanzo (14 oz / 387 g), drained and rinsed; 3 oz Spinach, baby; 4 oz Cheese, feta, crumbled; 8 Flat breads, small (like pita or lavash); 1/2 tsp Dill, fresh, chopped; 1/2 Lemons, zest of; 1/2 jar Roasted red peppers (16 oz / 454 g); 1 Tbsp Oil, olive; 1 cup Yogurt, Greek or plain; 1 tsp Honey; 1/8 tsp Cumin, ground

Active: 25 min Total: 50 min

Original GF Paleo Vegetarian

Mediterranean Chickpea and Cauliflower Wraps

Fresh and flavorful, roasted cauliflower and chickpeas serve as a base for these Mediterranean-style wraps. Roasted red pepper sauce adds a creamy finish. Assemble these or serve all the toppings at the table so everyone can assemble their own.

Ingredients

Metric

Servings:

Mediterranean Chickpea and Cauliflower Wraps:

Cauliflower - 1 head , chopped
Onions, red - 1/4 , thinly sliced
Olives, pitted (green or black) - 1/4 cup , sliced
Parsley, fresh - 1 Tbsp , chopped
Garlic - 2 cloves , chopped
Vinegar, red or white wine - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 2 tsp
Oil, cooking - 3 Tbsp + 1 Tbsp
Tomatoes, cherry - 1 cup , halved
Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
Spinach, baby - 3 oz
Cheese, feta - 4 oz , crumbled
Flat breads, small (like pita or lavash) - 8

Red Pepper Yogurt Sauce:

Dill, fresh - 1/2 tsp , chopped
Lemons - 1/2 , zest of
Roasted red peppers (16 oz / 454 g) - 1/2 jar
Oil, olive - 1 Tbsp
Yogurt, Greek or plain - 1 cup
Honey - 1 tsp
Cumin, ground - 1/8 tsp

Prep

Cauliflower / Onions / Olives - Prep as directed. (Can be done up to 5 days ahead)
Make dressing - Chop parsley. Chop garlic. Combine parsley, garlic, vinegar, mustard, honey and first part of cooking oil. (Can be done up to 5 days ahead)
Make red pepper yogurt sauce - Chop dill. Zest lemons. Combine dill, lemon zest, roasted red peppers, olive oil, yogurt, honey and cumin. Blend until smooth using an immersion blender or food processor. Alternatively, you can finely chop the red peppers and combine everything by hand (your sauce just won't have the same smooth texture as blending). (Can be done up to 5 days ahead)
Tomatoes - Slice tomatoes in half. (Can be done 2 days ahead)
Beans - Drain and rinse beans.

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Make

Heat oven to 425F / 218C. Line a sheet pan with foil.
Toss cauliflower with dressing. Place on sheet pan and bake, shaking the pan halfway through cooking, until cauliflower is nearly tender, ~25 minutes. Add beans to pan and return to oven to continue cooking until beans are warmed through.
While cauliflower roasts, set out all other ingredients for assembling wraps (onions, olives, red pepper yogurt sauce, tomatoes, spinach and crumbled feta).
Just before serving, place flat breads in the heated oven just until warm, 2 to 3 minutes.
Have diners fill wraps themselves or assemble them by topping each flat bread with bean and cauliflower mixture and all other ingredients. Enjoy with red pepper yogurt sauce!

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