Vegan Cauliflower Wrap


Nearly every Saturday mid-morning, you can find Merle and I at Manakeesh Cafe and Bakery. The Lebanese cuisine is superb and the staff is extremely friendly. I get to enjoy an intensely delicious cup of tea and a few snacks while Merle enjoys giving the cashier high-fives, staring in awe at the brick oven, and wandering around the quorum of people coming in and out. During the winter we sit there for a couple of hours, but now that it is starting to get warmer, we get our food to go and find a bench somewhere outside. I haven't found anything I don't like there, but one of my favorites is the potato cauliflower wrap (in addition to the combo manakeesh, nutella banana crepe, semolina cake, Manakeesh power bar, and traditional tea). The wrap features roasted potatoes and cauliflower with crispy lettuce, tomatoes, and pickles with a healthy drizzle of tahini, encased in a brick oven baked pita-like wrap. This week I decided to create a simplified version for lunch. Here's the recipe.

Vegan Cauliflower Wrap

1 head Cauliflower
2 Tbsp Olive Oil
Salt to taste

1 jar Pickles
Whole Wheat Tortillas
Tahini
Sesame Seeds


Preheat oven to 450 degrees Fahrenheit. Thoroughly clean the cauliflower and remove the base of the head. Place on a baking sheet and drizzle with olive oil. Using your fingers, spread the oil over the entire surface of the cauliflower (you could also use a basting brush, but those suckers are hard to clean and I hate doing dishes :D). Sprinkle with salt* and bake until the edges of the florets become brown (approximately one hour).


Shut off the oven and allow the head to cool to room temperature inside the oven. Once cooled, chop the cauliflower into bite sized pieces.



Divide the pieces into five containers, one for each day of the work week.


The morning of, place desired amount of pickles, tahini, and sesame seeds inside the container with the cauliflower. At lunch time, remove the pickles from the container and heat up the other ingredients. Place the heated ingredients and pickles inside a whole wheat tortilla and get ready to enjoy lunch.


*I think this would also be good with a sprinkle of cumin and paprika for a little extra flavor.  

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