Meatless Monday: Roasted Cauliflower, Zucchini, Potato and Quinoa Tabouleh Wraps with Hummus and Tahini

If you don’t think you’re a fan of cauliflower, I seriously urge you to roast it with a little bit of olive oil, salt and pepper. It brings out all these amazing flavours. I never thought I’d say this about a cruciferous veggie, but I think it might just be one of my favourite foods.

It’s a good thing, too. Because being pregnant during the long, cold Canadian winter means  I’m craving comfort food – but it’s also super important to me to eat healthily so my little man gets all the nutrients he needs!

This roasted cauliflower wrap takes all my fave foods – hummus, potatoes, cauliflower – and combines them for the most flavourful, delicious meal (thanks to my wonderful husband for whipping this up for me!).

Ingredients

1 small head of cauliflower, chopped
4 potatoes, cut into wedges
1 large zucchini, sliced
Hummus (store-bought or homemade)
Wraps (we used Ezekiel Sprouted Grain Tortillas)

Quinoa tabouleh

1/4 cup lemon juice
2 tablespoons of olive oil
1 cup cooked quinoa (about 1/2 cup dry)
Bunch fresh parsley, chopped (about 1 cup)
1 small onion, chopped finely

Tahini sauce

1/3 cup raw tahini
2 tbps lemon juice
1 garlic clove, minced
Salt and pepper, to taste
A little bit of water

Directions

Preheat oven to 350 F degrees. Roast cauliflower, zucchini and potatoes until very lightly browned (about 35 to 40 minutes for potatoes and cauliflower, 25 to 30 minutes for the zucchini).

Meanwhile, cook the quinoa and assemble your tabouleh by mixing all the ingredients together. Set aside.

In a small bowl, whisk the tahini sauce ingredients together. Add water until you reach your desired consistency.

Now, assemble your wrap: Spread your desired amount of hummus on the wrap, load it up with the roasted veggies and tabouleh and drizzle the tahini sauce on top.

I’m pretty confident after eating this you’ll be adding roasted cauliflower to your regular meal rotation!

-Katharine Watts, associate web editor