Sheet Pan Curry Cauliflower Wraps

Name: Sheet Pan Curry Cauliflower Wraps with Potato Wedges & Curry Aïoli
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 Tortillas; 12 oz Potato; 1 tbsp Fry Seasoning; 1 tsp Cumin; 1 Lemon; 1 tbsp Curry Powder; 1 clove Garlic; 1 tsp Paprika; 2 tsp Honey; 6 tbsp Mayonnaise; 10 oz Cauliflower; 4 oz Cabbage; 1 oz Raisins; tsp Black Pepper, tsp; 4 tsp Cooking Oil, tsp; tsp Salt, tsp

with Potato Wedges & Curry Aïoli

By Recipe0 System

There are so many reasons why we love a hearty wrap… but the main one? We get to enjoy our favorite veggies and sauces, all at the same time. This Indian-flavor-inspired, veggie-centric version stars cumin-and-paprika-spiced cauliflower, a curry cabbage slaw with golden raisins, and creamy curry aïoli. On the side, there’s more of the aïoli for dipping crispy potato wedges. Now that’s a dinner that’s sure to curry a lot of flavor.

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Tortillas
12 oz Potato
1 tbsp Fry Seasoning
1 tsp Cumin
1 Lemon
1 tbsp Curry Powder
1 clove Garlic
1 tsp Paprika
2 tsp Honey
6 tbsp Mayonnaise
10 oz Cauliflower
4 oz Cabbage
1 oz Raisins
tsp Black Pepper, tsp
4 tsp Cooking Oil, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Preheat oven to 450 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Cut cauliflower florets into bite-size pieces if necessary. Peel and mince garlic.

Halve lemon; squeeze juice into a small microwave-safe bowl. Add raisins to bowl with lemon juice; microwave 15-20 seconds.
2

In a large bowl, toss potatoes with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. Spread out in an even layer on one side of a baking sheet.

In bowl used for potatoes, toss cauliflower with a large drizzle of oil, half the cumin (all for 4), half the paprika (all for 4), and a big pinch of salt. Add to empty side of same sheet.

Roast until potatoes and cauliflower are tender and crispy, 20-25 minutes. Transfer to a plate.
3

Meanwhile, wipe out bowl used for potatoes and cauliflower. Whisk together mayonnaise, garlic, honey, half the curry powder (all for 4 servings), and a big pinch of salt. Reserve ¼ of the curry aioli in a second small bowl for serving.

Add cabbage to large bowl with remaining aioli. Stir to combine.

Add raisins along with 1 tsp lemon juice (2 tsp for 4) to bowl with cabbage; discard remaining lemon juice.
4

Place tortillas on a clean work surface. Add cauliflower and cabbage in a line to the bottom third of each tortilla; fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to create wraps. Place wraps seam sides down on baking sheet used for veggies.

Bake until tortillas are toasted, 5 minutes.

Halve wraps on a diagonal; divide between plates along with potato wedges. Serve with reserved curry aioli on the side for dipping.

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