Spiced Cauliflower, Chickpea and Tahini Wrap

Sweet ‘n’ Spicy Vegan delight!




  • ½ small cauliflower, broken into little florets

  • ½ tsp ground cumin

  • ½ tsp ground coriander

  • ½ tsp ground turmeric

  • 1 ½ tbsp olive oil

  • 1 small onion, finely sliced

  • 2 tbsp tahini

  • 1/2 tbsp lemon juice

  • 1 Deli Kitchen Brioche Style Wrap

  • ½  x 400g tin chickpeas, drained and rinsed

  • Small handful rocket


How to make

  • Preheat the oven to 220C/200C Fan/Gas Mark 7. Place the cauliflower onto a baking tray and sprinkle with the cumin, coriander and turmeric. Season and drizzle over 1/2 tbsp olive oil, tossing.

  • Meanwhile, heat 1/2 tbsp olive oil in a small frying pan over medium-high heat. Add the onion and season lightly. Cook, stirring frequently, for 15 minutes, until golden and caramelised.

  • Combine the remaining olive oil with the tahini, lemon juice and a splash of water in a small bowl. Season.

  • Heat 1 Deli Kitchen Brioche Style Wrap according to the pack instructions. Place the cauliflower and chickpeas down the centre then add the caramelised onions and rocket. Drizzle with the tahini dressing, wrap up and enjoy immediately.