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Updated: Mar 18, 2021

This quick and simple wrap recipe uses za'atar spice(spice blend recipe included) to season roasted cauliflower and chickpeas topped with a cilantro cream sauce and toasted coconut. So easy, so yum.


1.5 tsp fresh ginger, minced

3 cloves garlic, minced

1 can chickpeas, drained & rinsed

1/2 red onion, sliced

1 head cauliflower, cut into florets

2 tsp za'atar spice (recipe below)

2 Tbsp arrowroot/corn starch

1 lemon, juiced or 3 Tbsp lemon juice

1/4 cup fresh cilantro, chopped

2 Tbsp vegan mayonnaise

2 Tbsp vegan sourcream

1 tsp agave/maple syrup

Tortilla wraps

1/4 cup shredded coconut

Baby spinach or lettuce


1 tsp dried thyme

1 tsp ground cumin

1 tsp ground coriander

1 tsp toasted sesame seeds

1 tsp sumac

1/2 tsp salt

1/8 tsp chili flakes


1. Preheat the oven to 400°F. Coat a baking sheet with 1 Tbsp vegetable oil.

2. In a large bowl, combine the minced ginger, garlic, the juice from half the lemon (2 Tbsp), chickpeas, sliced red onion, cauliflower florets, za'atar spice, arrowroot starch, and 1 tsp salt. Transfer to the baking sheet and roast in the oven until cauliflower is tender and browned in places, approximately 25 minutes.

3. In a small bowl, whisk together the cilantro, vegan mayo, vegan sour cream, 1 Tbsp lemon juice, agave and a pinch of salt and pepper.

4. Toast the coconut in a small nonstick skillet over medium heat, shaking the pan frequently, until lightly browned, approximately 3 minutes.

5. Layer cauliflower chickpea mixture and spinach in warmed wraps. Drizzle with the cilantro sauce and sprinkle with toasted coconut.

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