Southern-roast cauliflower wrap

Need a new lunch plan? Try out this Southern-roast cauliflower wrap. It’s packed with crunchy vegetables that taste even more delicious with this flavoursome coating. Cauliflower can be a bit of a sad, bland vegetable and it normally relies on creamy sauces to make it more exciting, so this is also a healthier way to make this vegetable a bit more interesting.

Ingredients (makes 4)

For the Southern roast cauliflower:

1 small cauliflower, leaves removed

2tbsp rapeseed oil

½tsp smoked paprika

Pinch of salt

Pinch of white pepper

Pinch of cayenne pepper

For the avocado mayo:

1 ripe avocado, peeled and de-stoned

Big pinch of salt

Juice of ½ lime

1tbsp tahini

1tbsp water

For the pickled slaw:

¼ small red cabbage, finely shredded

½ 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

4tbsp raw, unpasteurised cider vinegar

1tsp Maple Syrup

1tsp Dijon

Pinch of mustard seeds

Pinch of salt

1tbsp toasted pumpkin kernels

4 Mission Deli Multigrain wraps

Method

Preheat your oven to 200°C. 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 tablespoon of water and blitz until you have a creamy emulsion.

To make the coleslaw, combine the shredded veg in a bowl. Mix the vinegar, maple syrup, 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!

This summer, food writer and stylist, Rosie Birkett has put together a collection of mouth-watering recipes using Mission Deli Wraps, which are super soft, so they are easier to fold and hold fillings better. For more information and delicious recipe inspiration visit missiondeli.co.uk