Roasted Cauliflower Wraps with Green Hummus

These roasted cauliflower wraps with green hummus deliver a perfect harmony of Mediterranean flavors. Featuring charred cauliflower, vibrant herb-packed hummus, and honey-drizzled sesame-crusted feta for a weeknight dinner that feels gourmet.

Watch how to make this

Ingredients

• Chickpeas: The base ingredient for the green hummus, providing a creamy texture when blended. I used canned chickpeas for ease.
• Tahini: Adds a rich, nutty depth and helps emulsify the hummus, creating that signature smooth consistency.
• Arugula: Gives the green hummus its vibrant color while adding a distinctive peppery, slightly bitter flavor.
• Cauliflower: When roasted, it develops a wonderful caramelized exterior and tender interior with a slightly sweet, nutty flavor.
• Peppadew peppers: These sweet-spicy pickled peppers add bright pops of color, tangy sweetness, and mild heat.
• Feta: Adds a salty, tangy punch while the exterior coating creates textural contrast.
• Harissa seasoning: Brings aromatic warmth and complexity with its blend of chili peppers, cumin, coriander, and other spices. When mixed with honey, it creates a sweet-spicy glaze for the feta.

Substitutions and variations

• Gluten-free: You can serve this wrap as a bowl instead, enjoying the cauliflower, hummus, and feta with rice. You can also enjoy the fillings with lettuce wraps or tortillas.
• Additional vegetables: If you want to bulk up the cauliflower filling, add roasted sweet potatoes or bell peppers.
• Toppings: Pickled onions, tzatziki sauce, and Urfa seasoning are all wonderful extra toppings you can serve the wraps with.

Recipe

Print Recipe

Roasted Cauliflower Wraps with Green Hummus

Total Time45 minutes mins

Course: Main Course

Cuisine: Mediterranean

Keyword: sandwich, vegetarian

Servings: 4

Author: Christine Ma

Ingredients

Green hummus

• 15 ounces canned chickpeas plus ¼ cup reserved canned liquid
• ¼ cup tahini
• 1 cup arugula
• ¼ cup fresh parsley
• ¼ cup fresh dill
• 1 tablespoon lemon juice
• 1 garlic clove
• ¼ cup extra virgin olive oil
• salt and pepper

Charred cauliflower

• 1 large head cauliflower cut into small florets
• 1 medium red onion peeled and sliced into ¼ inch thick wedges
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspaoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup sliced peppadew peppers
• ½ cup sliced pitted kalamata olives
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• ½ teaspoon red chili flakes

Remaining ingredients

• 4 ounces feta cut into small chunks
• 2 large eggs lightly beaten
• ½ cup all-purpose flour
• ¼ cup toasted sesame seeds
• 2 tablespoons oil
• 3 tablespoons honey
• 1 tablespoon harissa seasoning
• 4 pita bread
• 1 tablespoon fresh dill for garnish

Instructions

• Preheat oven to 425 degrees F.
• Make green hummus. Combine chickpeas with ¼ cup reserved canned chickpea liquid, tahini, arugula, parsley, dill, lemon juice, and garlic in a blender or food processor. Blend mixture until smooth. With the blender running, slowly add extra virgin olive oil and blend until smooth. Season hummus with salt and pepper and set aside.
• Toss cauliflower florets and sliced red onion with 3 tablespoons olive oil, oregano, garlic powder, salt, and pepper. Spread in an even layer on baking sheet and roast for 20-25 minutes or until charred and softened.
• Remove vegetables from oven and toss with peppadew peppers, olives, extra virgin olive oil, red wine vinegar, and red chili flakes. Season with salt and pepper and keep warm.
• Prepare fried feta. Dip feta chunks in egg, turning to coat on all sides. Remove feta with a fork and coat with flour. Dip in eggs again then coat in sesame seeds.
• Heat 2 tablespoons oil in a small saute pan over medium-high heat. Cook feta until golden brown on all sides, about 5 minutes. Remove from heat and keep warm.
• Whisk together honey with harissa seasoning until well combined. Drizzle honey on feta, reserving the rest for serving.
• Toast pita bread and spread green hummus on one side. Top hummus with cauliflower filling and fried feta. Drizzle extra honey on top and garnish with fresh dill. Serve immediately.

Notes

You can prepare the green hummus and honey harissa up to 3 days in advance.

Step-by-step instructions

Step 1: Make green hummus

When I decided to make a vegetarian wrap, I immediately knew that I didn't want to make it a falafel wrap. As much as I love falafels, it's been done numerous times. It was time to mix things up.

However, I did decide to incorporate hummus, which is not your regular version. This green hummus has plenty of herbs to add a bright, fresh flavor.

In addition to your normal hummus ingredients, including tahini, chickpeas, garlic, and lemon, we're going to add arugula, dill, and parsley. You can easily swap the herbs and use basil, cilantro, or spinach instead, but the flavor will be slightly different.

Use a blender or food processor and combine all of the ingredients except the extra virgin olive oil. While the blender is running, slowly add the oil. Then let the blender keep running for a minute or two until the green hummus gets extra creamy.

Season the hummus with salt and pepper and set it aside while you prepare the other ingredients. You can also make the hummus up to 3 days before.

Step 2: Roast cauliflower

For the main star of these wraps, we're going to season and roast cauliflower. Cut a head of cauliflower into small florets; you don't want them too big since they're going into a wrap.

Toss the cauliflower and sliced red onion with garlic powder, salt, pepper, and dried oregano. Then, roast the vegetables until softened and lightly charred.

The cauliflower might seem boring, but don't worry, we're not done yet. We're going to toss the roasted vegetables with sliced peppadew peppers, kalamata olives, red wine vinegar, extra virgin olive oil, and red pepper flakes.

If you're not a fan of kalamata olives, you can use Castelvetrano olives or any other type of olive instead.

Peppadew peppers, also known as piquante peppers, have a spicy, tangy taste with a hint of sweetness. I highly suggest using these specific peppers for these charred cauliflower wraps with green hummus.

However, if you have trouble finding them, you can use roasted red bell peppers instead.

Step 3: Cook feta

Next, we're going to prepare the feta. Rather than simply adding crumbled feta to the wrap, I decided to batter and fry it.

Cut the feta into small chunks and coat them in egg, flour, egg again, then sesame seeds. Pan fry the cheese until golden brown, then drizzle harissa honey on top.

Yes, the batter is thick, but it'll transform the feta into little nuggets of joy. They also become heartier, almost like meat (the operative word being "almost")!

Assemble the roasted cauliflower wraps with green hummus and sesame feta. Drizzle extra harissa honey on top and sprinkle fresh dill to finish.

You know when you think a dish is going to be good and then it turns out to be fantastic? Yup, that's exactly what happened here. There's just so much flavor in every bite, and it all just works.

I will definitely be enjoying these wraps frequently. I might even try a version using these chickpea fritters with salsa verde for a fun twist on a falafel wrap!

Make-ahead and storage

• Make-ahead: The green hummus can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The roasted cauliflower mixture can be prepared a day ahead and reheated before serving.
• Store: Store the components separately: hummus and roasted cauliflower mixture in airtight containers in the refrigerator for up to 3 days. The fried feta is best eaten fresh, but can be reheated in the oven. Assemble wraps just before eating.

Frequently asked questions

More cauliflower recipes

Looking for more dishes featuring cauliflower? Try these: