Rosie Birkett’s Southern Roasted Cauliflower Wrap with Avocado Mayo and Pickled Slaw

Serves: 4

Eco Friendly

Know your nutrients

Calories

440 -

Fat

23g -

Saturates

4.5g -

Sugars

11.5g -

Salt

1.94g -

Protein

11.8g -

Carbs

44.8g -

Fibre

10.1g -

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Cauliflower is such a delicious and versatile ingredient, as this tasty recipe proves...

Rosie Birkett’s Southern Roasted Cauliflower Wrap with Avocado Mayo and Pickled Slaw Recipe: Veggie

Ingredients
Method

Ingredients:

For the Southern roast cauliflower:

1 small cauliflower, leaves removed

2 tbsp rapeseed oil

1/2 tsp smoked paprika

pinch of salt

pinch of white pepper

pinch of cayenne pepper

For the avocado mayo:

1 ripe avocado, peeled and destoned

big pinch of salt

the juice of 1/2 lime

1 tbsp tahini

1 tbsp water

For the pickled slaw:

1/4 small red cabbage, finely shredded

1/2 red onion, finely shredded

1 red jalapeño, finely sliced

1 pickled jalapeno, finely sliced (optional)

1 carrot, peeled and finely sliced

pinch of mustard seeds

4 tbsp raw, unpasteurised cider vinegar

1 tsp honey

1 tsp Dijon

pinch of mustard seeds

pinch of salt

1 tbsp toasted pumpkin kernels

4 Mission Deli Multigrain wraps

method:

Preheat your oven to 220C/425F/Gas 7. Stir the rapeseed oil with the smoked paprika, white and cayenne peppers and salt. Place the cauliflower into a roasting tin and pour over the spiced oil, rubbing it all over the surface of the cauliflower. Roast in the oven for 40-45 minutes, until caramelised on the outside and slightly tender. While that’s roasting, put the avocado, tahini, salt and lime juice into a food processor or mini chopper and blitz until smooth. With the motor running, add a tbsp. of water and blitz until you have a creamy emulsion.
To make the coleslaw, combine the shredded veg in a bowl. Mix the vinegar, honey, mustard and mustard seeds to make a dressing and pour over the slaw, mixing it in until thoroughly dressed.
Remove the cauliflower from the oven and slice into thick slices. Place your wraps on the plate, spread with the avocado mayo, top with the slaw and then the cauliflower. Scatter over the pumpkin seeds. Wrap and enjoy!

Print Recipe www.missiondeli.co.uk/