Veggie Wrap with Curry Roasted Cauliflower

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended.

This veggie wrap is an easy, healthy lunch or dinner made with curry roasted cauliflower, spinach, quinoa and a herby yoghurt sauce. It’s also a great meal prep option!

I can’t believe how into these veggie wraps I am!

Overhead shot of a tray of veggie wraps with lemon and cucumber

Close up of veggie wrap in paper

Like there’s just so much vegetable going on here. Now, don’t get me wrong, I like a good vegetable and I’m always up for a vegetarian dinner but sometimes it surprises me how much I can enjoy a meal that’s so full of vegetables.

I think things really changed for me in the ‘cauliflower as the main event’ department when I made this whole roasted cauliflower and loved it.

And now this veggie wrap. It’s full of flavour and surprisingly filling. I had one for dinner and it was so good that I had another one and then felt very very full. But it was totally worth it.

Wooden bowl of roasted cauliflower with vegetables in a tray

Veggie wrap in a wooden tray on a marble background

Why we love this veggie wrap with curry roasted cauliflower:

  • First off these bad boys are amazing for meal prep. I would highly recommend making a batch of these on a Sunday afternoon for a week’s worth of lunches
  • They’re also easy to customise depending on what you have on hand or what flavours you like. If you’d prefer different spices or to make it more or less spicy it’s so easy to do
  • These veggie wraps are also so healthy thanks to the cauliflower, spinach leaves, quinoa and herby yoghurt sauce
  • It’s also so easy to make this recipe vegan, simple use a vegan yoghurt for the sauce or leave it off altogether

I love this veggie wrap for a quick lunch or dinner. The cauliflower and quinoa makes the whole thing so filling and they last really well in the fridge. 

Oh and that sauce, I can’t believe I nearly forgot to mention the sauce! It’s so tangy from the lemon and yoghurt and has loads of flavour from the herbs. I drizzle a bit into the wraps and then serve them with plenty on the side.

Veggie wrap in a lined tray on a marble background

Close up of a veggie wrap in paper

Veggie Wrap with Curry Roasted Cauliflower Ingredients:

  • Cauliflower: I roast it until tender with plenty of spices
  • Curry Spices: Cumin, curry powder, ground coriander and chilli flakes all go into the spice mix for this roasted cauliflower
  • Spinach Leaves: Or you could use another green like rocket if you prefer, just use whatever you have on hand
  • Quinoa: This helps to bulk out the wraps but any grain will work
  • Yoghurt: To make the sauce, I prefer full far
  • Coriander (Cilantro): Gets blended into the yoghurt to make the sauce
  • Lemon: To add an extra tang to the sauce
  • Wraps: Use whatever type you like, get gluten free if necessary

Bowl of curry roasted cauliflower to go in a veggie wrap

Filling for a veggie wrap

Veggie Wrap with Curry Roasted Cauliflower Instructions:

  1. Roast the cauliflower: Toss the cauliflower florets with the spices and olive oil then spread on a baking sheet and roast until tender.
  2. Make the sauce: Put all the sauce ingredients in a blender and mix until smooth
  3. Make the wraps: Split the ingredients between the wraps and roll

Equipment you need to make this recipe…

Keep scrolling to get the full printable recipe…

Veggie wraps in a wooden tray on a marble background

Close up of a veggie wrap in a paper lined tray

Want more? Try these other cauliflower recipes!

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS VEGGIE WRAP WITH CURRY ROASTED CAULIFLOWER?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Spinach Pesto with Feta & Walnuts

Blend up leftover spinach in this delicious pesto

Side shot of a jar of spinach pesto with feta on a checked cloth over a marble background

Vegetarian Enchiladas with Quinoa

Leftover quinoa is perfect in these vegetarian enchiladas

Overhead shot of vegetarian enchiladas on a marble background

Veggie wraps in a wooden tray on a marble background

Veggie Wrap with Curry Roasted Cauliflower

This veggie wrap is an easy, healthy lunch or dinner made with curry roasted cauliflower, spinach, quinoa and a herby yoghurt sauce. It's also a great meal prep option!
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 wraps
Calories: 147kcal
Author: Amy

Ingredients

  • 1 Cauliflower
  • 1 tsp Cumin
  • 1 tsp Curry Powder
  • 1 tsp Ground Coriander
  • 1/2 tsp Chilli Flakes optional
  • 1 tbsp Olive Oil
  • Salt and Pepper
  • 100 g Baby Spinach Leaves
  • 150 g Cooked Quinoa
  • 6 tbsp Yoghurt
  • Small Bunch Coriander
  • 1/2 Lemon juiced
  • 4 Large Wraps

Instructions

  • Roast the cauliflower. Heat the oven to 200°C/400°F. Toss the cauliflower with the cumin, curry powder, coriander, salt and pepper and olive oil in a large bowl then spread on a baking sheet and roast for 30 minutes.
  • Warm the wraps in the microwave for 30 seconds or wrapped in foil in the oven for 5 minutes.
  • Make the sauce. Place the yoghurt, coriander, lemon juice and plenty of salt and pepper into a blender and mix until smooth.
  • Make your wraps. Place a couple of tablespoon of quinoa, some roasted cauliflower and spinach leaves onto the centre of a wrap, drizzle over the sauce and a spoonful of mango chutney if desired. Roll and repeat with the rest of the wraps.
Nutrition Facts
Veggie Wrap with Curry Roasted Cauliflower
Amount Per Serving
Calories 147 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 92mg 4%
Potassium 707mg 20%
Total Carbohydrates 19g 6%
Dietary Fiber 5g 20%
Sugars 5g
Protein 6g 12%
Vitamin A 49%
Vitamin C 102.2%
Calcium 10.7%
Iron 13.7%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is per wrap and is an estimate and will vary depending on the exact ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

Like the look of this recipe? Make sure you pin it for later!

Pinterest image of veggie wrap with text overlay

You Might Also Like

5 Comments

  • Reply
    Lisa Huff
    05/03/2019 at 1:25 PM


    I bet this makes your home smell AMAZING with all those great flavors and spices like curry and cumin!

  • Reply
    Jennifer
    05/03/2019 at 1:30 PM


    I have never really cooked with curry before, but it sounds like something I might like. I’m going to have to check this out for sure.

  • Reply
    Christie
    05/03/2019 at 1:31 PM


    I could eat ALL THE CAULIFLOWER! Anything with curry spices is delish in my book.

  • Reply
    Calleigh
    05/03/2019 at 1:55 PM

    Wow!! What a fun way to eat my greens. I love anything with cumin and curry on it.

  • Reply
    kim
    05/03/2019 at 3:15 PM


    What a fabulous meal! So delicious and easy!

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.