Cauliflower and Veggie Hummus Wrap with Balsamic
Cauliflower and Veggie Hummus Wrap with Balsamic- A fluffy pita wrap filled with roasted cauliflower, crunchy arugula, creamy hummus and a sweet balsamic glaze. This recipe is vegan and vegetarian friendly while still being satisfying and super delicious!
Happy Thursday, all! This week has been a bit busy over on my end so I thought I’d share the perfect recipe to keep you full and satisfied when you are short on time. It barely requires any cooking, the wrap makes it super convenient and if you want, it can be kept completely vegan and vegetarian.
I personally have been trying to hit protein goals at each meal so of course you can add grilled chicken, shrimp or roasted chickpeas for a little extra protein boost. Other than that optional variation, the only prep work is roasting the cauliflower; making this the perfect meal for the warm months ahead!
So, let’s get into it!
How to make this cauliflower and veggie hummus wrap
Gather the ingredients
Pita wrap- You can certainly use any wrap for this recipe. Pick your favorite!
Cauliflower- When roasting cauliflower it’s best to use fresh instead of frozen.
Hummus- Homemade or store bought
Roasted red peppers- You can find these in a jar usually on the same aisle as pickles.
Greens- My favorite green for this recipe is baby arugula. Kale, spinach, or spring mix would also be delicious.
Garlic powder
Smoked paprika
Salt and pepper
Red pepper flakes
Olive oil
Balsamic glaze
Balsamic vinegar VS balsamic glaze: Vinegar is thin and has a tangy, slightly acidic flavor and glaze is just a reduced (cooked down) version of balsamic vinegar; giving off a rich, thick consistency and slightly sweet.
Start by roasting the cauliflower. Cut the cauliflower into small florets and spread them evenly onto a sheet tray. Lightly coat the cauliflower in olive oil and season with garlic powder, smoked paprika, salt and pepper. Roast the cauliflower at 400 degrees for 15-20 minutes.
While the cauliflower is roasting, assemble the wrap. Warm the pita bread up slightly, spread on the hummus generously, and add the arugula and roasted red peppers. Top with the roasted cauliflower, a drizzle of balsamic glaze and a sprinkle of red pepper flakes.
Enjoy!
Looking for more vegetarian recipes?
Quick Farro with Brussels and White Beans
Couscous Salad with Spicy Tzatziki
Before you go, if you make these Cauliflower and Veggie Hummus Wraps, comment and/or rate them down below. I’d love to hear what you think!
Cauliflower and Veggie Hummus Wraps with Balsamic
Ingredients
- 1 large head of cauliflower
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1/2 tsp salt
- Pepper
- olive oil For roasting cauliflower
- 4 whole wheat pita wraps
- 2 TBSP hummus Store bought or homemade
- handful arugula
- 2-3 strips roasted red peppers
- balsamic glaze for drizzling
- crushed red pepper flakes optional
Instructions
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper for easy clean up.
- Start by cutting the cauliflower into small florets. For even easier eating, I will sometimes cut the florets into small slices, if I have time. This helps the cauliflower to really stay inside the wrap. Once the cauliflower is cut up, toss with olive oil, smoked paprika, garlic powder, salt and pepper and scatter on the prepped baking sheet. Roast for 15-20 minutes depending on your oven, until crispy and cooked through.
- To make the wrap, warm the pita in the toaster or microwave for a few seconds. Spread the hummus onto the warm pita, top roasted red pepper slices, and handful of arugula. When the cauliflower is cooked, add it to the wrap and drizzle of a little balsamic glaze and sprinkle of red pepper flakes, if using.
