Roasted Curried Cauliflower & Sweet Potato Samosa Wrap with Roasted Carrot Cream Sauce

ROASTED CURRIED CAULIFLOWER and SWEET POTATO SAMOSA WRAP with ROASTED CARROT CREAM SAUCE

By Debbie Adler

Serves 4

Must Have
Curried Cauliflower and Sweet Potato

1 teaspoon cumin powder

1 teaspoon coconut sugar

½ teaspoon curry powder

¼ teaspoon smoked paprika

¼ teaspoon coriander

¼ cup coconut aminos

1 large head (about 1.5 pounds) cauliflower, cut into florets

1 large sweet potato (about 6.5 ounces) cut into ½-inch chunks

1 (15 ounce) can garbanzo beans, drained (save the liquid aka aquafaba)

Roasted Carrot Cream Sauce

4 medium carrots, peeled and chopped

1 cup sunflower seeds, soaked for 30 minutes, or overnight

3 cloves garlic, minced

¼ cup lemon juice

¼ teaspoon sea salt

½ cup water

4 Gluten-free Wraps

Fillings

Spinach

Avocado slices

4 sun-dried tomatoes, chopped (optional)

Must Do

1) Preheat the oven to 400°F. Line a 15 x 13-inch baking sheet with parchment paper.

2) To make the curried cauliflower and sweet potatoes: Add the cumin, coconut sugar, curry powder, smoked paprika and coriander to a small bowl and stir to combine.

3) Add the coconut aminos to a medium bowl. Add the cauliflower, sweet potatoes and chick peas and toss to coat.

4) Sprinkle in the spice mixture and toss to coat the cauliflower and sweet potatoes.

5) Spread the cauliflower/sweet potato mixture on the prepared pan in a single layer. Add the chopped carrots, also in a single layer. Bake until the vegetables are fork tender and a light golden brown, about 30 minutes.

6) Transfer the pan from the oven to a wire rack and let sit for 5 minutes.

7)  To make the roasted carrot cream sauce: Add the roasted carrots to a high-speed blender. Add the drained sunflower seeds, garlic, lemon juice, salt, and aquafaba to a high-speed blender. While the blender is running, drizzle in the water until you have a smooth sauce.

8) Add the roasted cauliflower and sweet potatoes to a medium bowl. Add about ½ a cup of the roasted carrot cream sauce and stir to combine. Divide the mixture into 4 equal portions.

9) Lay one of the wraps flat in front of you. Spread a little of the roasted carrot cream sauce evenly across the entire perimeter of the wrap.

10) Place some of the spinach and avocado in the middle of the wrap. Add one portion of the cauliflower and sweet potato mixture on top of the spinach and avocado. Add some sun-dried tomatoes, if using.

11) Fold in the right and left sides of the wrap. Then roll up the wrap starting from the side closest to you. End with the seam side down. Cut the wrap in half and repeat these steps with the other 3 wraps.

12) Refrigerate any leftover roasted carrot cream sauce for up to 7 days.

Serving size: 1 wrap CALORIES 175; TOTAL FAT 3.9g; PROTEIN 5.2g; CHOLESTEROL 0.0g; SODIUM 200mg; FIBER 5.5g; SUGARS 2.5g; TOTAL CARBOHYDRATE 27.3g