Roasted Cauliflower Wraps

I have made these delicious wraps multiple times now and they are always a hit.  When my 2 kids scarf something down I know I've found a winner.  I originally wanted to try this recipe since I am constantly searching for recipes that have veggies as the star. 

The first time a made these I wasn't sure if the kids would like them.  I only made half a head of cauliflower (it was just the three of us) and I ended up having to make 2 more batches.  I don't know how I have gone this long in life not knowing the joys of roasted cauliflower!  And as delicious as the cauliflower is on its own, it is even better wrapped up with some arugula and the red pepper spread.

Don’t be fooled by the lengthy directions below- this is a great quick dinner or lunch option!

Changes:

We don’t make too many changes to this recipe as it is delicious as is!  I do like to use pitas instead of wraps depending on what I’ve got around the house.  Try toasting up a pita and shoving the fixins inside its steaming middle…so good!! It’s also nice to roast some extra red pepper and put slivers of red pepper in your wrap or pita!

Roasted Cauliflower and Arugula Wraps with Red Pepper Chickpea Spread

http://www.nourishingmeals.com/2009/03/great-gluten-free-wraps.html

Roasted Red Pepper Spread:

1 ½ red bell peppers, roasted *see instructions below

2 cups cooked chickpeas (garbanzo beans)

4 tablespoons almond butter

3 tablespoons extra virgin olive oil

1 teaspoon garlic powder or 2 to 3 cloves fresh garlic

1 to 2 teaspoons Herbamare or sea salt freshly ground black pepper

Roasted Cauliflower:

2 tablespoons or so extra virgin olive oil

1 small red onion, cut into chunks

1 Head of fresh cauliflower, cut into pieces

Sea salt

Other Ingredients:

Fresh arugula or any fresh organic green

Brown rice tortillas (steamed and still warm)

• Our rice tortillas are still crumbly even after we follow these instructions! What's your secret to soft rice tortillas? Do you have a favorite brand?

To roast bell peppers: Place 2 or 3 peppers on a baking sheet under the broiler until the skin is charred, turning frequently, about 8 to 10 minutes. Remove peppers from pan and place them into a paper bag or a covered glass bowl, let stand at room temperature for about 10 minutes. Remove peppers and peel off charred skin. Cut peppers and remove the seeds.

To make the spread: Place all ingredients into a food processor and process until smooth and creamy. Taste and add more salt, pepper and/or garlic if needed. *Note: if you are nut-free or have toddlers who are not yet eating nuts then you can replace the almond butter with sunflower seed butter or pumpkin seed butter (this one won't produce a color that is as lovely as the one pictured though). For toddlers, just take some of the spread out before you add the almond butter and stir in one of the above mentioned seed butters.

To roast the cauliflower: Preheat oven to 425 degrees. Place onions and cauliflower pieces on a baking sheet and toss in olive oil. Sprinkle with a little sea salt. Roast for about 15 minutes.

To assemble the wrap: Steam and warm the tortillas like we talked about above. Spread with red pepper spread, add veggies and arugula, roll, slice in half, enjoy!

Five Spice Lettuce Wraps

http://www.eatingwell.com/recipes/five_spice_turkey_lettuce_wraps.html

Click the link above to see the original recipe with beautiful professional photos! Then, read the post below for how we have perfected this awesome lettuce wrap!

We have decided that Eatingwell has created a fantastic base with this recipe and that it doesn't need many changes, but the ones we have made take it to a whole 'nother level! Their recipe already has a creative flavor combination, but those flavors are so good, why limit them? So we just made a few alterations on the quantities of things like, extra five spice powder, salt, and I think everything is better with garlic so I threw some of that in there too. For the garnishes, we like to pour extra hoisin sauce and rice vinegar on top, and then squeeze a little lime over each one… so good! All of our changes are listed in our version of the recipe below. Enjoy!

Five Spice Lettuce Wraps

• 1 cup chicken broth
• 1/2 cup brown rice
• 2 teaspoons sesame oil
• 1 pound 93%-lean ground turkey
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 large red bell pepper, finely diced
• 1 8-ounce can water chestnuts, rinsed and chopped
• 1/2 cup chicken broth
• 2 tablespoons hoisin sauce (Store bought, or See our soy free recipe below)
• 1 1/2 teaspoons five spice powder
• Five spice powder is often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). We use HOKAN brand’s Five Spice Powder, and we love it! Sometimes I open it just to smell it for a little aromatherapy while I’m playing culinary goddess in Laura’s Kitchen. I also find it fun to wear her daughter’s tiara every once in a while… but who’s keeping track really!? Diva in the kitchen, watch out!
• 1/4 teaspoon salt (I always end up adding more to taste at the end.)
• 2 heads Boston lettuce, leaves separated
• 1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
• 1 large carrot, shredded (We buy the bag of pre shredded, but go crazy with your mandolin if you so desire!)
• 1 Lime cut into wedges
• Extra rice vinegar for garnish, we pour right out of the bottle (Real classy like)

1. Bring chicken broth to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 45 minutes. Remove from heat.
2. Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey, garlic and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
3. To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs and carrot and roll into wraps.

Hoisin Sauce 
Normally a spicy, sweet sauce made from soybeans, chiles, garlic and spices, the store bought bottles will keep in the refrigerator for at least a year, and they are great to have on hand.  But since Laura’s son is allergic to soy, we make our own with this recipe:

Hoisin Sauce recipe:

• 1 tablespoon peanut butter (We like the fresh ground peanuts from WholeFoods with no additives)
• 1/2 tablespoon honey
• 1/2 tablespoon molasses
• 2 teaspoons rice vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 teaspoons sesame oil
• 20 drops chinese hot sauce (Sriracha) 
• If you like hot sauces and you don't know about Sriracha, do not hesitate! Go to the store right now and by some. Look for the picture of the Cock/Chicken on the bottle. Now you know, and you are welcome.
• 1/8 teaspoon black pepper
• Add 4 tablespoons coconut aminos
• This brown juice is very much like soy sauce, only not made from soy beans. Tricky!

1. Mix all ingredients together in a small dish
2. Use 2 Tablespoons in with the rice mixture
3. Spoon the rest over each little lettuce taco as a garnish!

Sadly, Laura was ambushed by her own children this evening and was not allowed to enjoy her  tiny-but-delicious lettuce tacos as she would have liked. Poor Laura. They were so good- the Lettuce Wraps, not her little monsters! And, all that soy free business for Aidric, and all he wanted was leftover Salmon from last night. That kid loves him some salmon!