How do I make the cauliflower rice for these wraps?

The cauliflower florets are grilled until fork-tender and charred, then pulsed in a small food processor with cilantro, parsley, mint, and lemon zest until rice-like.

What kind of wraps are best to use for this recipe?

The recipe suggests using two gluten-free wraps, but any preferred wraps will work well to hold the flavorful filling.

How do I ensure the cucumber noodles don't make the wraps soggy?

To prevent sogginess, press the spiralized cucumber noodles out between paper towels to remove any excess moisture before adding them to the wraps.

Can I prepare any components of these wraps ahead of time?

You can whisk together the tahini dressing in advance. While the sweet potatoes can be sliced, the cauliflower rice is best prepared fresh for optimal texture.

What is the best way to grill the sweet potatoes and cauliflower?

The cauliflower florets are cooked in a grill basket until charred and tender, while the sweet potato wedges are placed directly on the grill over medium/high heat until charred and tender, flipping once.

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Mint Grilled Sweet Potato and Tahini Cauliflower Rice Wraps
[Vegan, Gluten-Free]

TK By: Taylor Kiser

Author Bio

Taylor is the blogger, recipe developer, photographer, and general mess maker behind Food Faith Fitness. Her... Read More

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Two tightly rolled Mint Grilled Sweet Potato and Tahini Cauliflower Rice Wraps, cut in half to show the vibrant filling of grilled sweet potato, herb-infused cauliflower rice, and cucumber noodles, sprinkled with hemp seeds, served on a plate.

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Ingredients You Need for Mint Grilled Sweet Potato and Tahini Cauliflower Rice Wraps [Vegan, Gluten-Free]

For the Wrap:

2 cups cauliflower, cut into bite-sized florets
1 1/2 teaspoons extra virgin olive oil, divided
Salt and pepper
Half a medium sweet potato, peeled
1 1/2 tablespoons cilantro, roughly chopped and lightly packed
1 1/2 tablespoons Italian parsley, roughly chopped and lightly packed
1 tablespoon fresh mint, thinly sliced and firmly packed
1 teaspoon lemon zest, tightly packed (about 1 small lemon)
1/2 large cucumber, spiralized
2 gluten-free wraps or any wraps
1 teaspoon hemp seeds

For the Dressing:

1 tablespoon tahini
1/2 tablespoon water
1 teaspoon maple syrup
1 teaspoon fresh lemon juice

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How to Prepare Mint Grilled Sweet Potato and Tahini Cauliflower Rice Wraps [Vegan, Gluten-Free]

Preheat your grill to medium/high and place a grill basket on while the grill is heating.
In a medium bowl, toss together the cauliflower with 1 teaspoon of the oil, reserving the rest for later. Sprinkle with a pinch of salt and pepper.
Once the grill has reached about 350°F (which takes 10-15 mins), place the cauliflower florets into the grill basket and cook until fork-tender and charred, about 13-15 minutes, stirring once or twice.
While the cauliflower cooks, slice the potato into 1/4-inch thick wedges. Place into a medium bowl and toss with the remaining 1/2 teaspoon of oil, making sure each wedge is nice and coated. Sprinkle with salt and pepper.
Once the cauliflower is cooked, transfer to a bowl and remove the grill basket. Place the sweet potato wedges onto the grill over direct heat and cook until charred and tender, flipping once. This takes about 2-3 minutes per side. Remove from heat and set aside.
Place the cauliflower into a small food processor along with the cilantro, parsley, mint, and lemon zest. Pulse until rice-like and the herbs are well mixed in. Transfer to a medium bowl.
In a small bowl, whisk together all the dressing ingredients until smooth and creamy. Pour over the cauliflower and mix until well combined. Season to taste with salt and pepper.
Finally, press the cucumber noodles out between paper towels to remove any excess moisture.
Divide the sweet potatoes between both wraps, laying out flat. Then, divide the cauliflower rice mixture evenly over top, followed by the cucumber noodles.
Sprinkle the top with the hemp hearts, roll up tightly, and serve.