Description
This Chili Lime Chickpea Cauliflower Wrap is a simple veggie packed sheet pan meal that comes together quick in the oven. Served dressed in a creamy umami rich chipotle lime sauce.
Ingredients
Quick Pickled Onions
- 1/2 medium red onion, thinly sliced
- 1 clove garlic, grated
- Zest and juice of 1/2 a lime
- 1 tbsp red wine vinegar
- 1 tsp maple syrup (optional)
- 1/4 cup cilantro, minced
- Kosher salt
Roasted Cauliflower and Chickpeas
- 1 small head cauliflower, cut into 1 inch pieces
- 1, 15 oz can chickpeas, drained and rinsed
- 2 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp onion powder
- 1 tsp dry thyme
- Avocado oil for roasting
Chipotle Yogurt Sauce
- 1–2 chipotle peppers from a can of chipotle peppers in adobo sauce
- 1/2 cup unsweetened plant-based yogurt
- 2 tbsp vegan mayo (or more yogurt)
- Juice and zest of 1/2 a lime
- 2 tsp maple syrup (or any sweetener you like)
- 1 clove garlic, grated
- 1/4 cup cilantro, minced
- Water, only if needed
For Assembly: 3-4 pitas, lettuce
Instructions
- Preheat the oven to 425F. As the oven warms up, prep the onions. Add the onions to a bowl with garlic, lime zest and juice, red wine vinegar, maple syrup, cilantro and a pinch of salt. Toss together to coat then place in the fridge while prepping everything else.
- Add the chickpeas to a clean kitchen towel, then pat dry. Transfer the chickpeas to a baking tray with 1 tbsp of oil and a pinch of salt. Toss to coat, then spread them out into a single layer and place on the top rack to bake for 20 minutes. Allow the pan to cool for 5-10 minutes then add 1 tsp garlic powder and 1/2 coriander. Toss to coat and return to the oven for 10 minutes or until mostly crispy.
- To a separate tray add the cauliflower along with the remaining seasonings, a generous pinch of salt and 1-2 tbsp of oil. Toss to evenly coat then spread the cauliflower out on the tray, placing the florets cut side down on the tray. Bake in the oven for 20 minutes, give them a toss then return to bake for 10-15 minutes until browned around the edges.
- For the sauce, place all the sauce ingredients in a small blender cup with a generous pinch of salt and blend to combine. Alternatively, you can mince the peppers very fine and add to a bowl with the remaining ingredients and whisk together until smooth. If the sauce is too thick, stir in 1-2 tbsp of water to adjust consistency to your liking.
- Once everything is done roasting, transfer the chickpeas to the tray of cauliflower. Drizzle with a few spoons of the chipotle sauce then toss together with some tongs to coat.
- To assemble a wrap, warm your pita according to package instructions then spread 1-2 spoons of the chipotle sauce on top. Top with some lettuce, the chickpea mixture and some of the pickled onions. Wrap then enjoy!
Notes
If you feel that raw onion tastes very strong, you can give it a quick water soak. Place the onion slices in a cold water bath and allow to sit for 10 minutes. This will draw out some of the properties that make it taste astringent and give it more of a mellow flavor.
Place the cauliflower cut side down. Doing this will allow the cauliflower to sear on the pan as it bakes, which results in even browning and caramelization of your cauliflower.
Use tahini instead of yogurt. If you are not a fan of yogurt or don’t have access to a yogurt you like, consider swapping it for some tahini (or sunflower butter if you are allergic to sesame). Instead of 3/4 cup, use 1/4 cup tahini and thin out with an equal amount of water (or more as needed) to help thin out the sauce to your liking.
Pick out a good quality lime. For an extra juicy lime, pick one that has a thin skin. With thin skinned limes, you can usually feel how plump and juicy they are with more ease. In my experience, thicker skin limes tend to be drier in the center.
Change up the sauce. Not a fan of chipotles? Just change the sauce. Try this with a tahini sauce or even a fresh herby sauce. You can also pick out your favorite sauce from the store and use it here.
