Dry everything
Pat cauliflower and chickpeas dry. Toss with olive oil, paprika and salt.

Roasted cauliflower and chickpeas with smoky chilli sauce, crunchy slaw and avocado folded into soft wraps.

Roast the chickpeas and cauliflower together but leave space between them. Crowding creates steam and kills the crisp edges this filling needs.
Tick each step as you go. Built-in timers keep the important moments close.
Pat cauliflower and chickpeas dry. Toss with olive oil, paprika and salt.
Roast on two trays at 225°C for 24 to 27 minutes, turning once.
Toss hot cauliflower and chickpeas with chilli sauce, then return to the oven for 2 minutes.
Fill warm wraps with slaw, avocado and buffalo mixture. Fold loosely and accept the crunchy escapees.
Energy2,120 kJ
Protein17 g
Carbohydrate72 g
Fibre16 g
Fat18 g
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