Moroccan Spiced Roasted Cauliflower and Chickpea Wraps (Vegan Option)
Sooooo, what do you make when you buy the biggest head of cauliflower you’ve ever seen? For starters, Moroccan Spiced Roasted Cauliflower and Chickpea Wraps with a Sriracha Aioli. This recipe is 100% addicted and keeps you coming back for more. Plus, it’s so freaking easy to make. AND the leftovers are good the next day.
And if you’re wondering why I bought such a HUGE heard of cauliflower – it was the prettiest one at the market. It called me and I didn’t resist. The hubby will tell you I’m completely insane and totally nuts since he’s the one who carried it home. Although he did seem quite happy as he munched through these wraps, going back for seconds.
I also realized I like to wrap cauliflower into tortillas. Because as I’m digging through my favorite recipes my Veggie Enchiladas with Goat Cheese which stars cauliflower as one of the main ingredients, popped up.
Inspiration for the Moroccan Spiced Roasted Cauliflower and Chickpea Wraps
The original idea and inspiration for these wraps comes from Kelham Island’s Kitchen. I could tell the first time I tried this recipe that it would be a regular addition to our menu. With a few adjustments, of course.
One thing I really loved in Morocco was the spice combination with the flavor of cauliflower. So, I immediately brought the Moroccan spices out for seasoning the dish. I’m also not a fan of heavy aioli made with just mayo when I can make a healthier, lighter option with Greek yogurt, without losing a bit of taste. In fact, the tang of the yogurt just adds another level of flavor to the dish. But if you’re not into using yogurt, keep reading for the vegan option.
Vegan Option
Greek yogurt makes the Sriracha Aioli much lighter and have less fat. BUT you can easily make this recipe vegan by replacing the Greek yogurt with a plant-based mayo. Use your favorite one in equal parts and increase the lime juice to taste to help cut the fat.
Other Substitutions
Now if you happen not to have cauliflower or simply don’t like it, potatoes with make a nice substitute in this dish. If you’re using already cooked potatoes, dice them, and then toss in the spices and cook following the directions in the recipe. If you want to use raw potatoes, toss with half the spices, and put them into the oven until they start to soften. Then mix in the chickpeas and rest of spices before finishing cooking.
These wraps are spicy, so if you’re not as big a fan of spicy heat as we are, reduce the amount of chili powder and sriracha used in the recipe. Or leave the chili powder out of the cauliflower chickpea mix and only have it in the aioli.
You could also easily swap out the spices for taco seasoning and make these into lovely tacos.
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Closing the Roasted Cauliflower and Chickpea Wrap
These Moroccan Spiced Roasted Cauliflower and Chickpea Wraps with Sriracha Aioli are an easy dish to make on busy workdays. You can buy the cauliflower ahead and have prepared and ready to go if you’re into batching on the weekends.
What’s your favorite cauliflower recipe? After that giant head, I’m definitely looking for more recipe ideas. Let me know in the comments. And of course, if you tried this recipe, do you like it, or have any questions?
Moroccan Spiced Roasted Cauliflower and Chickpea Wraps with Sriracha Aioli
Ingredients
Roasted Cauliflower and Chickpeas
- 4 tsp smoked paprika
- ½ tsp chili powder
- 2 tsp ground cumin
- 1.5 tsp ground coriander
- ½ tsp dried oregano
- 1 tsp ground black pepper
- ½ tsp ground white pepper
- 1 tsp turmeric
- 1.5 tsp salt
- 1 medium size head of cauliflower cut into bite size florets
- 1 14 oz can chickpeas drained
- 2 tbsp vegetable oil
Sriracha Aioli
- ½ cup Greek yogurt
- 1 tbsp mayonnaise
- 2 tbsp sriracha sauce
- juice from half a lime
- ½ tsp ground black pepper
Cherry Tomato Salad
- 1 cup cherry tomatoes halved
- ½ tsp dried oregano
- salt and pepper to taste
Rest of Wrap Ingredients
- 6 8" flour tortillas
- 6 large green or red lettuce leaves chopped
Instructions
Roasted Cauliflower and Chickpeas
- Preheat oven to 425 F (200 C).
- Mix spices into a small bowl and set aside until needed.
- Put cauliflower florets and chickpeas into a large bowl, then pour veggie oil over. Toss to coat, before pouring the spice mix into the bowl. Stir until well coated.
- Pour prepared cauliflower, chickpea mix onto a baking sheet and pop into the oven.
- Roast for between 20 to 25 minutes, stirring halfway through, until cauliflower is soft and brown.
Sriracha Aioli
- While cauliflower and chickpeas are roasting, stir together the sriracha aioli ingredients. Pop the aioli into the fridge to allow the flavors to meld.
Cherry Tomato Salad
- Place halved cherry tomatoes in a small bowl. Stir in oregano, then season to taste with salt and pepper. Set aside until needed.
Making Your Wraps
- Slightly warm flour tortillas. Then layer, starting with the chopped lettuce, followed by the roasted cauliflower, chickpea mix. Top with a spoonful of cherry tomato salad, and drizzle with the sriracha aioli.
- Serve and enjoy.