Roasted cauliflower salad wrap with basil olive oil

Prep time: 10 minutes

Cook time: 30 minutes

Yields: 4 salad wrap

Course: Dinner/Lunch

Ingredients for roasted cauliflower

3 cups cauliflower florets

3 tablespoon basil olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon chili powder/paprika

½ teaspoon ground cumin

½ teaspoon salt

¼ teaspoon ground pepper

Ingredients for assembling

4 flatbreads/ tortillas (here I used tomato flavored tortillas)

2 tablespoon tzatziki ranch

½ cup cherry tomatoes (cut into half)

½ cucumber (cut into strips)

½ cup red onions (sliced)

¼ cup black olives (cut into half)

¼ cup fresh Italian parsley

Instructions for roasted cauliflower

1. Preheat oven to 425*F
2. In a large bowl, add all the ingredients such as, cauliflower florets, basil olive oil, garlic powder, onion powder, dried oregano, chili powder, ground cumin, salt, and pepper. Mix until all the spices coated with cauliflower florets.

   

3. Transfer the prepared cauliflower to a baking tray/ roasting tray and roast for about 30 minutes until the edges of cauliflower turns golden brown. Remove the baking tray from oven.

   

Assembling the salad wrap

1. Spread the flatbread or tortillas (here I used tomato flavored tortillas), top the flatbread/tortillas with roasted cauliflower, followed by tomatoes, cucumber strips, black olives, red onion slices. Drizzle with tzatziki ranch sauce and sprinkle with Italian parsley.

   

2. Wrap both the ends of the flat bread/ tortillas to make salad wrap and serve immediately. If packing this salad wrap for lunch or picnic, wrap further with parchment paper, and enjoy on the go!