Sheet Pan Curry Cauliflower Wraps
with Potato Wedges & Curry Aïoli
- Wheat
- Soy
- Eggs
There are so many reasons why we love a hearty wrap… but the main one? We get to enjoy our favorite veggies and sauces, all at the same time. This Indian-flavor-inspired, veggie-centric version stars cumin-and-paprika-spiced cauliflower, a curry cabbage slaw with golden raisins, and creamy curry aïoli. On the side, there’s more of the aïoli for dipping crispy potato wedges. Now that’s a dinner that’s sure to curry a lot of flavor.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
12 ounce
Potatoes
1 tablespoon
Fry Seasoning
1 teaspoon
Cumin
1 unit
Lemon
1 tablespoon
Curry Powder
1 clove
Garlic
1 teaspoon
Paprika
2 teaspoon
Honey
6 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Cauliflower Florets
4 ounce
Shredded Red Cabbage
1 ounce
Golden Raisins
Not included in your delivery
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Cut cauliflower florets into bite-size pieces if necessary. Peel and mince garlic. • Halve lemon; squeeze juice into a small microwave-safe bowl. Add raisins to bowl with lemon juice; microwave 15-20 seconds.
• In a large bowl, toss potatoes with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. Spread out in an even layer on one side of a baking sheet. • In bowl used for potatoes, toss cauliflower with a large drizzle of oil, half the cumin (all for 4), half the paprika (all for 4), and a big pinch of salt. Add to empty side of same sheet. • Roast until potatoes and cauliflower are tender and crispy, 20-25 minutes. Transfer to a plate.
• Meanwhile, wipe out bowl used for potatoes and cauliflower. Whisk together mayonnaise, garlic, honey, half the curry powder (all for 4 servings), and a big pinch of salt. Reserve ¼ of the curry aioli in a second small bowl for serving. • Add cabbage to large bowl with remaining aioli. Stir to combine. • Add raisins along with 1 tsp lemon juice (2 tsp for 4) to bowl with cabbage; discard remaining lemon juice.
• Place tortillas on a clean work surface. Add cauliflower and cabbage in a line to the bottom third of each tortilla; fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to create wraps. Place wraps seam sides down on baking sheet used for veggies. • Bake until tortillas are toasted, 5 minutes. • Halve wraps on a diagonal; divide between plates along with potato wedges. Serve with reserved curry aioli on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the curry aioli, calling it "delicious" and "amazing"; some found the dish surprisingly flavorful for a vegetarian option 🍲.
- Ease of prep: Customers appreciated the quick, easy preparation and minimal cleanup; some found wrapping the tortillas challenging.
- Suggestions: Consider adding a protein like chickpeas or tofu; some recommend cooking cauliflower longer for better texture.
- Portions: Several felt the meal was light or needed more filling; adding extra vegetables or protein could make it more substantial.
- Texture: The contrast between crunchy slaw and soft cauliflower was enjoyable for many; some found the wrap messy to eat.
