---
title: Sheet Pan Curry Cauliflower Wraps
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sheet-pan-curry-cauliflower-wraps-61264ec3f4a88439bd093d1f
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens:
  - Wheat
  - Soy
  - Eggs
tags:
  - Easy Cleanup
  - Easy Prep
  - Veggie
  - Indian
  - Vegetarian
rating: 4.5
rating_count: 4000
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the curry aioli, calling it delicious and amazing; surprisingly flavorful for a vegetarian option.
  - theme: Ease of prep
    text: Customers appreciated the quick, easy preparation and minimal cleanup.
image: "https://images.recipes.furrysalamander.com/sheet-pan-curry-cauliflower-wraps.avif"
---
@flour tortillas{4%unit}
@potatoes{2%unit}
@fry seasoning{1%packet}
@cumin{1%tsp}
@lemon{1%unit}
@curry powder{1%tsp}
@garlic{2%cloves}
@paprika{1%tsp}
@honey{1%tbsp}
@mayonnaise{3%tbsp}
@cauliflower florets{4%cup}
@shredded red cabbage{2%cup}
@golden raisins{2%tbsp}
@black pepper{1%tsp}
@cooking oil{3%tbsp}
@salt{1%tsp}

Preheat oven to 450°F. Wash and dry all produce. Halve the lemon and squeeze juice into a #small bowl{}. Cut potatoes into ½-inch-thick wedges. Cut cauliflower florets into bite-size pieces if necessary. Peel and mince garlic. Add golden raisins to the bowl with lemon juice and microwave until plump ~{15%seconds}.

In a #large bowl{}, toss potatoes with 1 tbsp cooking oil, half the fry seasoning, a pinch of salt, and a pinch of black pepper. Spread out in an even layer on one side of a #baking sheet{}. In the same bowl, toss cauliflower with 1 tbsp cooking oil, half the cumin, half the paprika, and a pinch of salt. Add to the empty side of the sheet. Roast until potatoes and cauliflower are tender and crispy ~{20%minutes}. Transfer to a plate.

Wipe out the large bowl. Whisk together mayonnaise, garlic, honey, half the curry powder, and a pinch of salt. Reserve ¼ of the curry aioli in a second small bowl for serving. Add shredded red cabbage to the large bowl with the remaining aioli and stir to combine. Add the plumped raisins and 1 tsp lemon juice to the cabbage bowl. Discard any remaining lemon juice.

Place flour tortillas on a clean work surface. Add the roasted cauliflower and cabbage slaw in a line to the bottom third of each tortilla. Fold up the bottom side over the filling, then fold the left and right sides toward the center. Roll up to create wraps and place seam-side down on the baking sheet. Bake until tortillas are lightly toasted ~{5%minutes}. Halve wraps diagonally. Divide between plates along with potato wedges. Serve with the reserved curry aioli for dipping.