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Smoky Crispy Cauliflower Wraps with Creamy Cashew Dip

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These smoky, crispy cauliflower wraps are baked to golden perfection and paired with a rich, tangy creamy cashew dip, making a satisfying and healthy meal perfect for casual gatherings or quick lunches.

Ingredients

Scale
  • 1 medium head of cauliflower, cut into bite-sized florets
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • Salt and black pepper, to taste
  • ½ cup raw cashews, soaked in warm water for at least 30 minutes
  • ⅓ cup water (adjust as needed for consistency)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 clove garlic, minced
  • Salt to taste
  • Optional: pinch of smoked paprika or cayenne pepper
  • 4 large soft tortillas or flatbreads (whole wheat or gluten-free)
  • 1 cup shredded lettuce or baby spinach
  • ½ cup thinly sliced red cabbage
  • 1 small carrot, julienned
  • Fresh cilantro leaves for garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Wash and cut cauliflower into bite-sized florets. Pat dry with a kitchen towel.
  3. Toss cauliflower florets in a large bowl with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper until well coated.
  4. Spread florets evenly on the prepared baking sheet in a single layer without crowding.
  5. Bake for 20 minutes, then flip each piece using tongs or a spatula. Bake for another 15-20 minutes until golden brown and crispy.
  6. While cauliflower bakes, drain soaked cashews and add to blender or food processor with water, lemon juice, apple cider vinegar, garlic, and salt. Blend until smooth and creamy, adding more water if needed. Optionally add smoked paprika or cayenne for heat.
  7. Prepare veggies by washing and thinly slicing red cabbage, shredding lettuce or spinach, and julienning the carrot.
  8. Warm tortillas in a dry skillet or wrapped in foil in the oven for a few minutes to make them pliable.
  9. Assemble wraps by spreading a generous spoonful of cashew dip on each tortilla, layering with smoky crispy cauliflower, cabbage, carrot, and greens. Garnish with cilantro if desired.
  10. Roll up the wraps and serve immediately while cauliflower is warm and crispy.

Notes

Pat cauliflower dry thoroughly to ensure crispiness. Do not overcrowd baking sheet to avoid steaming. Flip cauliflower halfway through baking for even crisping. Soak cashews for at least 30 minutes for a creamy dip; longer soaking yields smoother texture. Adjust dip thickness with water. Store cauliflower and dip separately in airtight containers in the fridge for up to 3 days. Reheat cauliflower in oven at 400°F for 5-7 minutes to restore crispiness. Cashew dip may thicken after refrigeration; stir in water or lemon juice before serving.

Nutrition

Keywords: cauliflower wraps, smoky cauliflower, crispy cauliflower, cashew dip, vegan wraps, gluten-free wraps, healthy wraps, plant-based, easy lunch, baked cauliflower

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