While vacationing in Sonoma, we went to the most delightful little breakfast and lunch spot called Sunflower Caffe. I was intrigued with a cauliflower wrap for brunch and it didn’t disappoint. Full of flavor and healthy ingredients, I knew I had to recreate this one. Our version has been on repeat since arriving home! Enjoy!
Quinoa and Cauliflower Wrap
- 1/4 red onion very thinly sliced
- Red wine vinegar
- Kosher salt
- Granulated sugar
- 1 head cauliflower cut into florets
- Olive oil
- Kosher salt
- Black pepper
- 4 slices thick cut bacon
- 1/3 cup dry quinoa
- 4 spinach wraps
- 1 cup spinach
- 1 cup hummus store bought or our homemade garlic hummus recipe on below
- 1/2 English cucumber skin peeled and cut into thin ribbons
- 1 avocado thinly sliced
- 4 cups canned garbanzo beans drained (liquid reserved)
- 5-6 cloves garlic
- 2 tsp kosher salt
- 1/4 tsp black pepper
- 2/3 cup tahini
- 1/4 cup water or liquid from canned beans
- 2 tsp hot sauce
- 2 Tbsp lemon juice
- Olive oil as needed
- Add sliced red onions to bowl or mason jar. Cover with red wine vinegar. Add pinch of salt and sugar. Mix well and cover. Place in refrigerator until ready to serve.
- Preheat oven to 425 degrees.
- Spread cauliflower florets on a baking sheet. Drizzle with olive oil and roughly 1 tsp kosher salt and 1/2 tsp pepper. Toss with hands to evenly coat. Cook for 40-45 minutes. Midway through cooking, gently shake baking sheet to move around vegetables and ensure all are cooking evenly.
- On a separate baking sheet, prepare bacon. Stack a wire rack on top of baking sheet or lime baking sheet with foil. Lay bacon out evenly on baking sheet. Cook in oven with cauliflower on a separate rack. When checking cauliflower after about 20 minutes, remove bacon. Lay out on paper towels to absorb excess oil and cool. Once cooled, break into small pieces.
- Once cauliflower is done cooking, remove from oven and let cool for a few minutes. When able to handle, gently break up into smaller bite sized pieces if necessary.
- While vegetables are cooking, prepare bacon and quinoa. Heat a small stockpot with 1/2 cup water and bring to a boil. Once boiling, add quinoa and pinch of salt. Cover and turn heat down to low. Cook 10-12 minutes or until water is fully absorbed. Fluff with a fork.
- Prepare wraps by laying tortillas out on a flat surface. Spread an even layer of hummus on each, roughly 1/4 cup. Add thin layer of fresh spinach and thinly sliced cucumbers.
- Top with 1/4 cup of quinoa. Spread quinoa evenly into a thin layer. Add 1 slice of bacon, crumbled. Add desired amount of cauliflower. Top with avocado and pickled onions. Starting with one side, tightly and gently roll tortilla towards center, pressing ingredients towards center so they don’t sneak out. Midway through, begin to tuck sides in. Roll a bit further and tuck sides again. Finish rolling until closed. Cut in half and serve with desired sides.
- Combine first eight ingredients (garbanzo beans through lemon juice) in a food processor. Process until smooth. If needed, drizzle a few tablespoons of olive oil through the feed tube to help smooth out mixture. Taste and adjust salt and pepper if needed.