Roasted Cauliflower Wraps

Preheat the oven to 425°F. Peel and mince 1 tsp ginger. Peel the garlic and mince just 2 cloves. Peel and thinly slice the red onion. Peel the carrots and cut into ½ inch wide, 4 inch long sticks (you want a “fry shape”). Zest and halve the lemon. Drain and rinse the cannellini beans.

Coat a baking sheet with 1 tbsp vegetable oil. In a large bowl, toss together the minced ginger, minced garlic, sliced red onion, the juice from just half the lemon, cauliflower florets, garam masala, and ½ tsp salt. Add the spiced vegetables to the baking sheet and roast until golden brown, about 15 to 17 minutes.

Add the carrot fries to another baking sheet and toss with 1 tbsp vegetable oil, za’atar and a pinch of salt and pepper. Roast the carrot fries until golden brown, about 15 to 17 minutes. Once finished, toss with the nutritional yeast on the baking sheet.

Add the remaining garlic cloves, 1 tbsp lemon juice and lemon zest, cannellini beans, 2 tbsp olive oil, and a pinch of salt and pepper. Blend the white bean hummus until smooth. Taste and adjust seasoning with salt.

Wrap the tortillas in foil and pop in the oven to warm for about 3 to 4 minutes.

Lay the warm tortillas on a work surface and spread the white bean hummus over each. Layer on the roasted onions and cauliflower and coleslaw blend. Dollop with olive tapenade. Serve with za’atar carrot fries.