Are you looking for a recipe that packs a punch of flavors and brings a delightful texture to your palate? Look no further than these spicy cauliflower and chickpea wraps. With a beautiful combination of roasted veggies, tangy quick pickled onions, and a creamy chipotle yogurt sauce, this dish is sure to be a hit whether you’re cooking for yourself or for a group. Let’s dive into how you can bring this dish to your table.
Ingredients Breakdown
For the Quick Pickled Onions:
- 1/2 medium red onion, thinly sliced
- 1 clove garlic, grated
- Zest and juice of 1/2 a lime
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup (optional)
- 1/4 cup cilantro, minced
- Kosher salt
For the Roasted Cauliflower and Chickpeas:
- 1 small head cauliflower, cut into 1-inch pieces
- 1, 15 oz can chickpeas, drained and rinsed
- 2 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp onion powder
- 1 tsp dry thyme
- Avocado oil for roasting
For the Chipotle Yogurt Sauce:
- 1–2 chipotle peppers from a can of chipotle peppers in adobo sauce
- 1/2 cup unsweetened plant-based yogurt
- 2 tbsp vegan mayo (or more yogurt)
- Juice and zest of 1/2 a lime
- 2 tsp maple syrup (or any sweetener you like)
- 1 clove garlic, grated
- 1/4 cup cilantro, minced
- Water, only if needed
For Assembly:
- 3-4 pitas, lettuce
Directions for a Flavorful Journey
- Prep the onions: Start by mixing the red onion slices, grated garlic, lime zest and juice, apple cider vinegar, maple syrup, minced cilantro, and a pinch of kosher salt in a bowl. Let it refrigerate while you prepare the rest, allowing the flavors to meld beautifully.
- Roast the chickpeas: Dry the chickpeas thoroughly and toss them with oil and salt on a baking tray. Roast them at 425F for 20 minutes, then let them cool slightly. Season with garlic powder and coriander, and return to the oven until they’re crispy and golden.
- Roast the cauliflower: In the same vein, toss the cauliflower florets with the seasoning and oil. Spread them on a tray and bake until they are browned and tender, about 30-35 minutes, bringing a delightful texture and depth of flavor to the dish.
- Prepare the sauce: For the creamy component, blend or whisk the sauce ingredients until smooth. You can adjust the thickness with water if needed, aiming for a creamy consistency that will coat the vegetables nicely.
- Combine: This step is where it all comes together. Mix the roasted chickpeas and cauliflower with the chipotle sauce, ensuring each piece is well coated with that spicy, smoky flavor.
- Assemble the wraps: Warm the pitas to make them more pliable. Spread some of the sauce over, add a layer of lettuce for crunch, then top with the chickpea and cauliflower mixture and some of those tangy pickled onions. Wrap it up and get ready to enjoy a burst of flavors.
Ready in No Time
With a prep time of just 15 minutes and a cooking time of around 45 minutes, you can have this dish ready in about an hour. It makes for four servings, perfect for a family meal or a meal prep solution that keeps on giving.
This recipe for spicy cauliflower and chickpea wraps is more than just a meal; it’s an experience. The blend of textures from the crispy chickpeas and tender cauliflower, combined with the tangy pickled onions and creamy chipotle sauce, makes for a wrap that’s both satisfying and bursting with flavor. It’s a testament to how plant-based ingredients can come together to create something truly special. Enjoy crafting this dish in your kitchen and savor the delightful experience it brings to your dining table!
Print
Spicy Cauliflower and Chickpea Wraps
- Total Time: 1 hour
- Yield: 4
Description
For the Quick Pickled Onions:
1/2 medium red onion, thinly sliced
1 clove garlic, grated
Zest and juice of 1/2 a lime
1 tbsp apple cider vinegar
1 tsp maple syrup (optional)
1/4 cup cilantro, minced
Kosher salt
For the Roasted Cauliflower and Chickpeas:
1 small head cauliflower, cut into 1-inch pieces
1, 15 oz can chickpeas, drained and rinsed
2 tsp garlic powder
1 tsp ground coriander
1 tsp onion powder
1 tsp dry thyme
Avocado oil for roasting
For the Chipotle Yogurt Sauce:
1–2 chipotle peppers from a can of chipotle peppers in adobo sauce
1/2 cup unsweetened plant-based yogurt
2 tbsp vegan mayo (or more yogurt)
Juice and zest of 1/2 a lime
2 tsp maple syrup (or any sweetener you like)
1 clove garlic, grated
1/4 cup cilantro, minced
Water, only if needed
For Assembly:
3-4 pitas, lettuce
Ingredients
Prep the onions: In a bowl, mix red onion slices, grated garlic, lime zest and juice, apple cider vinegar, maple syrup, minced cilantro, and a pinch of kosher salt. Refrigerate while preparing the rest.
Roast the chickpeas: Pat chickpeas dry and toss with oil and salt on a baking tray. Roast at 425F for 20 minutes. Cool slightly, season with garlic powder and coriander, and return to the oven until crispy.
Roast the cauliflower: Toss cauliflower florets with seasonings and oil. Spread on a tray and bake until browned, about 30-35 minutes.
Prepare the sauce: Blend or whisk sauce ingredients until smooth. Adjust thickness with water if needed.
Combine: Mix roasted chickpeas and cauliflower with chipotle sauce.
Assemble the wraps: Warm pitas, spread with sauce, add lettuce, chickpea mixture, and pickled onions. Wrap and enjoy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes