Spicy, smokey and totally satisfying, these harissa spiced cauliflower topped on our delicious Sweet Potato Wraps are going to blow your mind
4 BFree Sweet Potato Wraps
Harissa Cauliflower
- 1 medium head of cauliflower
- 1-2 tbs harissa paste (depending on taste)
- 1 tbs light oil
- Salt & pepper
To Serve
- Diced cooked beetroot
- Salad leaves
- Coriander
- Hummus
Preheat the oven to 180’C
Break the cauliflower into small florets and place in a large bowl with the remaining ingredients. Using your hands combine all the ingredients so the cauliflower is coated in the harissa paste.
Spread out on a lined baking tray and place in the preheated oven for about 30 minutes. Turning once about halfway through.
The cauliflower should be just soft, and lightly charred in places.
When you are ready to serve, warm the wraps in the oven wrapped in foil for about 5 minutes.
Spread with hummus, diced beetroot, salad leaves and fresh coriander. Wrap up and cut in half.
Can be eaten hot or cold.
What our customers say
Excellent
Based on 51 Reviews
Brandi
Your gluten free homestyle sourdough bread is the best I have ever had. Thank you for figuring out what others haven’t . I appreciate the taste, texture, and size of the bread!
Jason
This is the only allergen-free bread I have been able to find. I absolutely love it. Any other gluten-free bread I have found contains egg or soy.
Christine
It is pretty much impossible to find foods my son truly enjoys since he developed several food allergies. He was SO excited when he tasted this bread. It is exactly like normal bread! Now he can have sandwiches for lunch again. This will now be a staple at our house.
Autumn
The low carb protein wraps have changed my life and I’m obsessed. That may be a bit dramatic , but for real, they’re amazing. I have celiac and blood sugar issues so I eat a very high protein, low carb, and gluten free diet. These wraps are delicious and they don’t spike my blood sugar!! I’ve had pizza, fajitas, quesadillas, and peanut butter roll-ups this week using these wraps. They’ve made food exciting again. So, thanks.
