Sheet Pan Curry Cauliflower Wraps
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Sheet Pan Curry Cauliflower Wraps

Sheet Pan Curry Cauliflower Wraps

with Potato Wedges & Curry Aïoli

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.

Easy Cleanup
Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

12 ounce

Yukon Gold Potatoes

10 ounce

Cauliflower Florets

1 clove


1 unit


1 tablespoon

Fry Seasoning

1 teaspoon


1 teaspoon


6 tablespoon


(Contains Eggs, Soy)

2 teaspoon


1 tablespoon

Curry Powder

4 ounce

Shredded Red Cabbage

1 ounce

Golden Raisins

2 unit

Flour Tortillas

(Contains Soy, Wheat)

Not included in your delivery

4 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories890 kcal
Fat52 g
Saturated Fat10 g
Carbohydrate102 g
Sugar26 g
Dietary Fiber12 g
Protein12 g
Cholesterol40 mg
Sodium820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Large Bowl
Baking Sheet



• 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.

Roast Veggies

• 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.

Mix Aioli & Cabbage

• 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.

Assemble & Serve

• 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.