Sheet Pan Curry Cauliflower Wraps

🥘 Ingredients

• Fry seasoning
  1 tbsp
• black pepper
  1 tsp
• cauliflower florets
  12 oz
• cooking oil
  2.667 tbsp
• cumin
  1 tsp
• curry powder
  1 tbsp
• flour tortillas
  4 unit
• garlic
  1 clove
• golden raisins
  2 oz
• honey
  1 tsp
• lemon
  1 unit
• mayonnaise
  3 tbsp
• paprika
  1 tsp
• potatoes
  12 oz
• shredded red cabbage
  4 oz

🍳 Cookware

• small microwave-safe bowl
• large bowl
• baking sheet

1. 

   1

   Preheat oven to 450 degrees F. Wash and dry all produce. Cut potatoes into 1/2-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 golden raisins to the bowl with lemon juice; microwave ⏱️ 20 seconds .

   potatoes: 12 oz, cauliflower florets: 12 oz, garlic: 1 clove, lemon: 1 unit, golden raisins: 2 oz
2. 

   2

   In a large bowl , toss potatoes with a large drizzle of cooking oil , half the Fry seasoning (all for 4 servings), salt, and black pepper . Spread out in an even layer on one side of a baking sheet . In the same bowl used for the 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 the empty side of the same sheet. Roast until potatoes and cauliflower are tender and crispy, ⏱️ 25 minutes . Transfer to a plate.

   cooking oil: 2.667 tbsp, Fry seasoning: 1 tbsp, black pepper: 1 tsp, cumin: 1 tsp, paprika: 1 tsp
3. 

   3

   Meanwhile, wipe out the bowl used for the potatoes and cauliflower. Whisk together mayonnaise , honey , half the curry powder (all for 4 servings), and a big pinch of salt. Reserve 1/4 of the curry aioli in a second small bowl for serving. Add shredded red cabbage to the large bowl with the remaining aioli; stir to combine. Add the raisins along with 1 tsp lemon juice to the bowl with cabbage; discard remaining lemon juice.

   mayonnaise: 3 tbsp, honey: 1 tsp, curry powder: 1 tbsp, shredded red cabbage: 4 oz
4. 

   4

   Place flour tortillas on a clean work surface. Add the cauliflower and cabbage in a line along the bottom third of each tortilla; fold the bottom side over the filling, then fold over the left and right sides toward both the filling. Roll up the tortillas, starting with the filled sides, to create wraps. Place wraps seam-side down on the baking sheet used for the vegetables. Bake until tortillas are toasted, ⏱️ 5 minutes . Halve wraps diagonally; divide between plates along with potato wedges. Serve with the reserved curry aioli for dipping.

   flour tortillas: 4 unit