Delicious Living
  • 3 cups (about 12 ounces) raw cauliflower florets (bite-size)
  • 2 tablespoons lemon juice
  • 3/4 teaspoon ground cumin
  • 1 1/2 teaspoon paprika
  • 4 (8x10-inch) sheets whole-wheat lavash (or 4 large whole-wheat tortillas )
  • 1 1/2 cups baba ghanoush
  • 1 1/2 cups fresh basil leaves (thinly sliced )
  • 2 cups romaine lettuce leaves (torn )

Baba Ghanoush and Cauliflower Salad Wrap

Laurie Gauguin | Delicious Living
  • Serves: 4 people


With half the sodium of two bread slices and one-third the sodium of a large flour tortilla, lavash is a smart choice for this hearty wrap. Look for baba ghanoush in the refrigerator section next to the hummus, or in the deli department.

  1. Grate cauliflower using a grater or food processor (or pulse until coarsely chopped). Toss with lemon juice, cumin, and paprika. Set aside.
  2. Place one sheet of lavash on a cutting board, short side facing you. Spread one-fourth of the baba ghanoush over the lavash. Scatter one-fourth of the cauliflower salad over the top, leaving a 2-inch empty border at the top of the lavash. Top cauliflower salad with one-fourth of the basil and lettuce.
  3. Tightly roll the sandwich away from you into a roll. Cut roll on the bias into six slices and serve.


PER SERVING: 83 cal, 5g fat (2g mono, 2g poly, 1g sat), 0mg chol, 3g protein, 9g carb, 3g fiber, 133mg sodium

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