Roasted cauliflower + romesco wrap

Recipe:

roasted cauliflower + romesco wrap

PLANT-BASED

Total time: 40 mins
Serves: 2

Did you know that 90% of UK adults don’t get enough fibre in their diets? This Roasted Cauliflower + Romesco Wrap is a delicious and easy way to help bridge that gap! Packed with fibre-rich cauliflower and paired with the nutrient-dense romesco sauce, it provides a satisfying and healthy fibre boost, making it the perfect choice for lunch.

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INGREDIENTS

Romesco sauce: 

• 1 jar of red peppers  

• ¼ cup sun-dried tomatoes 

• ½ cup blanched almonds 

• 1 clove of garlic 

• 1tbsp red wine vinegar 

• 1tsp smoked paprika 

• ½ cup extra virgin olive oil  

• Pinch of salt + pepper  

Roasted cauliflower: 

• 1 head of cauliflower 

• 1 tsp paprika  

• 1 tsp turmeric  

• 1tbsp olive oil  

• Pinch of salt + pepper 

For the wraps: 

• 2 large wraps 

• Handful of baby spinach 

• 2 tbsp toasted flaked almonds  

• Small handful of fresh parsley 

METHOD

Roast the Cauliflower: 

• Remove the outer leaves from the cauliflower. 

• Chop the cauliflower into small chunks and transfer to a baking tray. 

• Mix paprika, turmeric, salt, pepper, and 1 tbsp olive oil in a bowl, then drizzle over the cauliflower and toss to coat. 

• Roast in the oven at 180°C for 20–25 minutes, or until soft and lightly golden. 

• Remove from the oven and set aside to cool. 

Make the Romesco Sauce: 

• Drain the brine from the jar of roasted red peppers and add them to a blender. 

• Add sundried tomatoes, blanched almonds, garlic, red wine vinegar, paprika, salt, pepper, and olive oil. Blend until smooth.

Assemble the Wrap: 

• Take a large wrap and spread 1–2 spoonfuls of romesco sauce on it. 

• Layer with spinach, then add the warm roasted cauliflower. 

• Sprinkle over toasted flaked almonds and fresh parsley leaves. 

• Wrap tightly and enjoy!