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Back To School Lunch: Roasted Cauliflower Wrap

I know what you’re thinking.  Roasted cauliflower?  My kids will never eat that!  But trust me when I tell you to at least give it a try.  Roasting veggies gives them such a rich, almost sweet, flavor.  Eat them plain or try it in this delicious and healthy wrap.  For easy lunchbox packing wrap them in foil, then slice in half.  Or try rolling it up and slicing it into small sushi-like pieces!
Roasted Cauliflower Wrap
serves 4
Ingredients:
1 cauliflower head, sliced into small florets
1 medium yellow or white onion, thinly sliced
1 Tb. extra-virgin olive oil
1 tsp. ground cumin
1 tsp. smoked paprika
1/4 tsp. sea salt
1/3 C. Follow Your Heart vegan shredded cheese, Fiesta Blend
1 medium carrot, grated
4 flour tortillas
1 handful fresh spinach, roughly chopped
Directions:
 
1.  Preheat oven to 425F.
2.  Evenly spread cauliflower and onion onto a rimmed baking sheet.  Drizzle with olive oil and sprinkle with cumin, paprika and salt.  Toss well and roast for 22-25 minutes or until cauliflower becomes golden brown.
3.  To prepare the wraps, sprinkle the cheese evenly onto 1/2 of each tortilla.  Place into the oven directly onto the oven rack and bake for 3-5 minutes or until cheese is melted.  Remove from oven and place onto a flat surface.
4.  Evenly spread 1/4 of the baba ganoush onto the other 1/2 each tortilla (the 1/2 without the melted cheese).  Add cauliflower and onion mixture along with spinach and carrots.
5.  Carefully roll each wrap, tucking in the ends as you go.  Slice diagonally in half.
TIP: If you’re packing for a lunch, wrap it in foil or waxed paper, then slice in half.    
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Roasted Cauliflower Wrap
Serves: 4
 
Ingredients
  • 1 cauliflower head, sliced into small florets
  • 1 medium yellow or white onion, thinly sliced
  • 1 Tb. extra-virgin olive oil
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • ¼ tsp. sea salt
  • ⅓ C. Follow Your Heart vegan shredded cheese, Fiesta Blend
  • 2 Tb.
  • baba ganoush
  • 1 medium carrot, grated
  • 4 flour tortillas
  • 1 handful fresh spinach, roughly chopped
Instructions
  1. Preheat oven to 425F.
  2. Evenly spread cauliflower and onion onto a rimmed baking sheet.  Drizzle with olive oil and sprinkle with cumin, paprika and salt.  Toss well and roast for 22-25 minutes or until cauliflower becomes golden brown.
  3. To prepare the wraps, sprinkle the cheese evenly onto ½ of each tortilla.  Place into the oven directly onto the oven rack and bake for 3-5 minutes or until cheese is melted.  Remove from oven and place onto a flat surface.
  4. Evenly spread ¼ of the baba ganoush onto the other ½ each tortilla (the ½ without the melted cheese).  Add cauliflower and onion mixture along with spinach and carrots.
  5. Carefully roll each wrap, tucking in the ends as you go.  Slice diagonally in half.
  6. TIP: If you're packing for a lunch, wrap it in foil or waxed paper, then slice in half.

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