Absolutely Mouth Watering: Vegan Roasted Harissa Cauliflower Wrap that Will Excite Your Taste Buds

I'm so excited to share this recipe today - Roasted Harissa Cauliflower Wraps ... Or as my husband said "Well that's a fat wrap if ever I saw one" ... Now one can only hopefully assume he was talking about the wrap and not me, however, my dedicated meat eating husband did then go on to heartily suggest that I should start selling these Vegan Roasted Harissa Cauliflower Wraps right from our front door. With lunch time kitchen reviews like that, you know this recipe is a winner!

The Star Ingredient: Roasted Harissa Cauliflower

Let’s dive into what makes this wrap shine: the roasted harissa cauliflower! Harissa is a North African chili paste known for its vibrant, smoky heat. When you toss cauliflower in harissa and roast it, the flavour truly transforms. The cauliflower becomes tender but still has a bit of a crunch. Roasting is where the magic happens. It caramelizes the cauliflower, enhancing its natural sweetness and adding depth.

The Creamy Tahini Honey Dressing

Next, we have the star of the wrap: the creamy tahini honey dressing. Tahini, made from ground sesame seeds, has a rich, creamy texture and a nutty flavour. When you mix in honey, it creates a luscious salty, sweet dressing that perfectly balances the heat from the harissa.

Fresh Kicks: Mint Leaves and Pomegranate Seeds

A delicious wrap is not complete without a burst of freshness and colour. Enter mint leaves and pomegranate seeds!

Mint leaves provide a refreshing surprise that cuts through the richness of the tahini dressing and the pomegranate seed add a sweet burst of flavour and freshness to each bite.

Assembling Your Vegan Roasted Harissa Cauliflower Wrap

Ingredients  

4 Tbsp. extra-virgin olive oil, divided

3/4 tsp. kosher salt, divided

4 Tbsp. mild harissa paste, (If you cant find harissa paste, use sundried tomato paste with harissa seasoning mixed through to taste)

1 large head cauliflower, trimmed and sliced into florets

2 tbsp. tahini

1 Tbsp. honey

Squeeze of fresher lime juice, divided

Salt & Pepper to taste

Tortilla Wraps

Mixed Salad Leaves

Sliced Cucumber

Cherry Tomatoes Halved

Thinly sliced red onion

Pomegranate seeds

Torn mint leaves

Method:

Preheat oven to 220°C / 425°F.

In a large bowl, combine 2 tbsp of the oil, salt & pepper to season and harissa paste; mix well. Add cauliflower and toss to evenly coat. Spread on a rimmed baking sheet and bake for 35 to 40 minutes, tossing once halfway through, until tender.

Meanwhile, prepare Tahini-Honey by combining remaining 2 tbsp, olive oil, tahini, honey, a squeeze of lime juice, pinch of salt salt, and black pepper; stir with a whisk.

Now warm the tortilla wraps in the residual heat of the oven for 30 seconds to warm. Lay them out flat and spread a generous layer of tahini honey dressing as your base.

Lay down a bed of salad leaves down the centre of the tortilla , sprinkle over tomatoes, cucumber, onions, pomegranate sees and torn mint leaves and tumble on some of the roasted cauliflower. Add a final drizzle of the tahini honey dressing and form the filled tortilla into a wrap.