Roasted Cauliflower & Tahini Wrap with Pomegranate & Herbs
Roasted cauliflower in olive oil and cumin seeds, wrapped with lemon garlic tahini sauce and Greek yoghurt.
- 350 g cauliflower florets
- 2 whole large wholemeal wraps or flatbread
- 40 g tahini
- 2 tbsp lemon juice
- 1 whole garlic clove, minced
- 80 g pomegranate seeds
- 20 g fresh mint, chopped
- 20 g fresh parsley, chopped
- 2 tbsp olive oil
- 4 g sea salt
- 5 g cumin seeds
- 100 g Greek yoghurt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C and line a baking tray with baking parchment.
- Step 2
Toss cauliflower florets with 20 ml olive oil, sea salt, and cumin seeds.
- Step 3
Spread on the baking tray in a single layer and roast for 20-22 minutes, stirring halfway, until golden and crispy at the edges.
- Step 4
While cauliflower roasts, whisk together tahini, lemon juice, minced garlic, and 50 ml warm water to create a smooth sauce. Season with salt.
- Step 5
Warm the wraps in a dry pan for 1 minute per side until pliable.
- Step 6
Spread each wrap with 50 g Greek yoghurt, then drizzle with tahini sauce.
- Step 7
Divide roasted cauliflower between wraps and top with pomegranate seeds, mint, and parsley.
- Step 8
Drizzle with remaining 10 ml olive oil and roll tightly, folding in the sides.
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