Cauliflower Chickpea Wraps
Ingredients
- Fresh ginger
- 2 cloves garlic
- 1 can chickpeas
- 1 red onion
- 8 oz cauliflower florets
- 1 tsp garam masala
- 2 tbsp arrowroot starch
- 1 lemon
- Fresh cilantro
- ¼ cup vegan yogurt
- 4 wraps
- 3 tbsp shredded coconut
- 4 oz baby spinach
- 1 tbsp vegetable oil
- Salt and pepper
Directions
- Preheat the oven to 400°F. Peel and mince 1 tsp of the ginger. Mince the garlic. Drain and rinse the chickpeas. Peel and thinly slice the red onion. Halve the lemon.
- Coat a baking sheet with 1 tbsp vegetable oil. In a large bowl, combine the minced ginger, garlic, the juice from half the lemon, chickpeas, sliced red onion, cauliflower florets, garam masala, arrowroot starch, and ½ tsp salt. Transfer to the baking sheet and roast in the oven until cauliflower is tender and browned in places, about 20 to 25 minutes.
- Chop the cilantro leaves and tender stems. In a small bowl, whisk together the cilantro, yogurt, 1 tbsp lemon juice, and a pinch of salt and pepper.
- Place the wraps in foil and pop them into the oven to warm, about 3 to 4 minutes.
- Place a small nonstick skillet over medium heat and add the shredded coconut. Toast, shaking the pan frequently, until lightly browned, about 2 to 3 minutes.
- Divide the baby spinach and roasted vegetables between the warm wraps. Lay the cauliflower chickpea wraps on large plates and drizzle with the cilantro sauce. Sprinkle with toasted coconut.