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 teaspoon
Paprika
2 teaspoon
Honey
6 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Cauliflower Florets
4 ounce
Shredded Red Cabbage
1 clove
Garlic
1 ounce
Golden Raisins
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
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 Sep 2026- Flavor: The curry aioli and spiced cauliflower are crowd-pleasers 🌶️; some found the overall flavor mild and doubled the spices for a bolder result.
- Ease of prep: Most found this quick and easy to pull together; a few noted the wrap-folding step was tricky, especially with larger cauliflower pieces.
- Suggestions: Warm tortillas before filling to prevent cracking, and use only about one-quarter of the aioli in the slaw to keep wraps from getting soggy. Some added chickpeas, roasted tofu, or chicken for extra protein, and a few swapped the potato side for a lighter vegetable.
- Leftovers: Wraps reheat beautifully in an air fryer or toaster oven, coming out crispy and just as tasty the next day.
Reviews from our home cooks
I like the contrasting texture between the cole slaw and the cauliflower. I also like having a side included with the meal. I loved the curry spiced aioli and thought it went well with the potato wedges. Unfortunately my partner didn't like the cabbage in this at all. I also think this could have benefited from having a vegetarian protein in it, like chickpeas or lentils, to make it more filling.
This was delicious 😋 the curry aioli with the cabbage made the cauliflower wrap soooo tasty. The last step of putting the wrap in the oven gave it a flaky texture that added to the flavor. This was one of the best recipes!
This was a fast meal that created very little clean up. I Roasted the cauliflower and potatoes wedges in the air fryer and everything turned out great. However I used leftover spicy mayonnaise from a previous recipe and it gave the slaw a nice flavor. I will definitely order this again.
Preparation was extremely easy... used the one bowl for three parts of the recipe. The curry aioli was delicious. The cauliflower and cabbage tortillas were flavorful. There should be more delicious vegetarian recipes that don't use mushrooms.
1. The flavors were excellent. The ingredients of inside the tortilla perfectly complemented the flavors outside the tortilla. 2. The portion size was spot on. One filled tortilla with a side of potato wedges satisfied be until the next meal. I usually get hungry midway but it was not the case with this one. 3. The tortilla could be better. It was already torn by the time i removed it from the package. But the taste was so good i was not even upset about that. Maybe fold it once instead of folding it twice? Might help. 4. This was the first recipe i cooked and first impressions last. Good job.
Loved the sauce here. Proud that the timing worked well for me. I could prep middle steps (& clean up) while potatoes & cauliflower were roasting. Very simple to put together & absolutely delicious!
I will definitely choose this dish again. The crunch of the cabbage and the subtle curry flavor made these wraps for me.
This meal is a wonderful variation on curry. The roasted cauliflower was so much better than a meat filling would have been.
I was surprised at how tasty cabbage and roasted cauliflower together are. The aioli was delicious.
The potatoes all being different sizes made cooking the wedges not as easy since they all cooked at different rates, even after trying to cut evenly. The wraps did not have very much flavor, definitely had to add some of my own seasoning.
