Rosie Birkett’s Southern Roasted Cauliflower Wrap with Avocado Mayo and Pickled Slaw
Serves: 4
Cauliflower is such a delicious and versatile ingredient, as this tasty recipe proves...
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!
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