Roasted Cauliflower and Chickpea Wraps with Pickled Red Onion and Chipotle Yogurt Sauce
Flavorful roasted cauliflower and chickpeas served wrapped in garlic naan with lettuce, cilantro, pickled onion and yummy chipotle lime yogurt sauce
Ingredients
For the cauliflower:
- 1 large head cauliflower cut into florets
- 2 tbsp olive oil
- 1 tsp salt
- pepper to taste
- 1 tsp garlic powder
- 1/2 tsp coriander
- 1/2 tsp onion powder
For the chickpeas:
- 1 can chickpeas drained and dried
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tbsp olive oil
For the sauce:
- 1/2 cup plain yogurt
- 2 chilies in adobo sauce
- 2 tbsp mayo
- juice of 1 lime or more to taste
- 2 tsp honey
- salt and pepper to taste
- 1 tsp garlic powder
For the onions:
- 1/2 red onion sliced
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 tsp salt
To serve:
- 3 naan breads or pita bread
- shredded lettuce
- chopped cilantro
Instructions
For the onions:
- Combine ingredients and let sit for 20 minutes.
For the sauce:
- Combine ingredients in a small blender cup and blend until smooth. Add a little water if needed to get it to sauce consistency. Taste and adjust seasoning if needed.
For the chickpeas:
- Heat the oven to 425. Drizzle chickpeas with oil and spices on a parchment lined cookie sheet. Bake for 15 minutes, then stir and bake for another 10 so until crunchy. Set aside.
For the cauliflower:
- Combine cauliflower with oil and spices on a cookie sheet lined with parchment. Bake for 15 minutes, stir and bake for another 15 minutes. Add the chickpeas to this sheet. Add a little sauce and mix them together. Save the rest of the sauce for serving.
To serve:
- Place the chickpea/cauliflower mix onto one end of the wrap. Add the lettuce, onions and cilantro and drizzle a little sauce on. Roll it up. Serve with extra sauce on the side.
Tried this recipe?Let us know how it was!