Rainbow wraps with cauliflower carrot cous cous

rainbow wraps with cauliflower carrot cous cousBoy, oh, boy, these fresh wraps are getting me so excited about the warmer weather we’ve been having these past few days. In my book, warmer weather means fresher, more colorful, lighter meals, an abundance of produce at the markets, all full of goodness, sunshine and crunch! Well, only some have crunch, but you get what I’m saying.

rainbow wraps with cauliflower carrot cous cousrainbow wraps with cauliflower carrot cous cousFresh wraps or spring rolls make for some of my favorite lunches and snacks. They’re filling and super delicious, easy to pack and take away (to work or a picnic) and so SO fun to eat because you have to eat them using your hands. I’m a fan of ditching my cutlery every chance I get!

rainbow wraps with cauliflower carrot cous cousrainbow wraps with cauliflower carrot cous cousYou can make them with just about anything you want. If you don’t have cabbage, you can sub with celery or carrot sticks or even with apples! If you don’t have currants, you can use sultanas or raisins or any dry fruit you fancy. I reckon even dry apricots would work well, if you chop them finely before adding them to the ‘cous cous’. I would try not to skip the avocado if I were you, as it adds a wonderful creaminess to these wraps that I’m sure you’ll love.

These are best served with a sweet spicy dip and cherry tomatoes on the side. I made a simple dip for us, with only home made raw mustard (get the recipe here), a bit of tamari, freshly squeezed lemon juice and a bit of a liquid sweetener (I went for raw honey, but you can use maple or agave, or whatever you fancy). Combine and season the dip to your own taste.

rainbow wraps with cauliflower carrot cous cous

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Rainbow wraps with cauliflower carrot cous cous
 
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Serves: about 10 wraps
Ingredients
  • To make the cous cous:
  • 2 cauliflower florets, roughly chopped
  • 1 medium carrot, roughly chopped
  • handful of currants (or sultanas or raisins), oil free and unsweetened
  • handful of parsley, roughly chopped
  • 3 TBSP lemon juice
  • 3 TBSP tahini
  • pinch sea salt
  • freshly ground black pepper
  • chili flakes (optional)
  • To make the wraps:
  • handful of finely chopped red cabbage
  • 1 avocado, peeled and cut in medium thin slices
  • 5-10 leaves of your favorite/available greens (chard, young silverbeet, kale), stem removed if big and thick
Instructions
  1. Add cauliflower and carrot chunks to a food processor and blitz until it gets crumbled.
  2. Scoop it out into a big bowl and mix with the rest of the ingredients.
  3. Add cauliflower mix back to the food processor and blitz again until you get a finely crumbled cous cous looking mix.
  4. To make your wraps simply add 2 TBSP of the cous cous to a leaf (or half a leaf, depending on how big they are), top with few cabbage shreds and 2 avocado slices and then roll it up, tucking one side in so it doesn't fall apart when you eat it.
  5. Enjoy with cherry tomatoes on the side and with your favorite sweet spicy dip (or the one I suggested above).

C.

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