Name: Baked Miso Cauliflower Wraps with Roasted Garlic Mayo
Prep time: 10 min
Cook time: PT-487102H59M
Total time: 45 min
Cuisine: Plant-based
Ingredients: 1 lb cauliflower florets; 4 Tbsp roasted garlic oil (from garlic confit); 1½ Tbsp miso paste; ½ Tbsp soy sauce; 1–2 Tbsp maple syrup, to taste; ¼ cup vegan mayonnaise; 2 Tbsp finely chopped chives; 10–15 roasted garlic confit cloves, mashed; Pinch of salt, to taste; 2–3 Tbsp lemon juice, to taste; 3.5 oz red onion, thinly sliced; ½ cup distilled white vinegar; ½ cup water; 2–3 Tbsp white sugar, to taste; 4–5 whole peppercorns; Pinch of salt; 3 warmed pitas (or wraps of choice); Lettuce; Tomatoes; Optional: cucumbers, radishes, or additional veggies

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Short description

These Baked Miso Cauliflower Wraps feature tender cauliflower florets seasoned with savory-sweet miso and baked to golden perfection. Paired with creamy roasted garlic mayo and bright pickled onions, all nestled in warm pita for a satisfying, plant-based meal.

Why You’ll Love This Recipe

Bold umami flavor: miso, roasted garlic, and soy create deep savory notes
Creamy & crunchy contrast: crisp cauliflower meets smooth mayo and tangy onions
Make-ahead friendly: pickle onions and roast cauliflower in advance
Customizable wraps: add your favorite veggies or switch to gluten-free wraps

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Cauliflower

1 lb cauliflower florets
4 Tbsp roasted garlic oil (from garlic confit)
1½ Tbsp miso paste
½ Tbsp soy sauce
1–2 Tbsp maple syrup, to taste

Roasted Garlic Mayo

¼ cup vegan mayonnaise
2 Tbsp finely chopped chives
10–15 roasted garlic confit cloves, mashed
Pinch of salt, to taste
2–3 Tbsp lemon juice, to taste

Pickled Onions

3.5 oz red onion, thinly sliced
½ cup distilled white vinegar
½ cup water
2–3 Tbsp white sugar, to taste
4–5 whole peppercorns
Pinch of salt

To Serve

3 warmed pitas (or wraps of choice)
Pickled onions
Lettuce
Tomatoes
Optional: cucumbers, radishes, or additional veggies

Directions

1. Pickle the Onions

In a small pot, combine vinegar, water, sugar, peppercorns, and salt. Warm until sugar dissolves.
Pour over sliced red onions in a heatproof jar. Let cool to room temperature, then refrigerate. They’ll keep for up to 1 week.

2. Bake the Cauliflower

Preheat oven to 400 °F (200 °C).
Mix roasted garlic oil, miso paste, soy sauce, and maple syrup in a bowl.
Toss cauliflower florets until evenly coated.
Spread on a lined baking sheet and bake for 25–30 minutes, flipping halfway, until golden and tender.

3. Make the Roasted Garlic Mayo

Mash roasted garlic cloves into a paste.
Stir in vegan mayo, chopped chives, lemon juice, and salt.
Adjust lemon juice to taste for brightness.

4. Assemble the Wraps

Warm pitas briefly to soften.
Spread a generous layer of roasted garlic mayo inside each pita.
Layer in lettuce, tomato slices, roasted cauliflower, and pickled onions.
Drizzle extra mayo on top and add any other veggies you like.
Fold or roll the pita and serve immediately.

Servings and timing

Makes: 3 hearty wraps (serves 3)
Prep time: 10 minutes (plus pickling time)
Bake time: 25–30 minutes
Total time: ~45 minutes (including pickling process)

Variations

Wrap alternatives: Use gluten-free, whole wheat, or tortilla wraps.
Extra crunch: Add shredded cabbage or carrot slaw.
Protein boost: Add chickpeas, tofu cubes, or tempeh strips.
Sauce variations: Swap mayo for tahini sauce or spicy aioli.
Herb twist: Stir fresh cilantro or parsley into the garlic mayo.

Storage/reheating

Pickled onions: Store in the fridge up to 1 week.
Roasted cauliflower: Keep in an airtight container for up to 3 days; reheat or serve at room temp.
Garlic mayo: Store up to 5 days in the fridge, stir before using.
Assemble when ready: Store components separately to prevent soggy wraps. Reheat cauliflower, then assemble and serve fresh.

FAQs

1. Can I make the cauliflower ahead?

Yes—roast it earlier in the day and reheat or serve at room temperature in wraps.

2. Is miso paste vegan?

Most miso is vegan, but always check labels. Choose white or yellow miso for milder flavor.

3. Can I skip pickled onions?

Sure—but they add a refreshing tang. Raw red onion works as a substitute.

4. What if I can’t find roasted garlic oil?

Use a tablespoon of garlic oil or mash regular roasted garlic into neutral oil for the marinade.

5. How spicy is this recipe?

Mild—maple syrup balances miso and soy. Add chili flakes or sriracha if desired.

6. Can I add cheese?

Yes! Sprinkle dairy or vegan feta, cheddar, or crumbled goat cheese inside the wrap.

7. Are these wraps gluten-free?

Yes—swap pitas for gluten-free wraps or lettuce wraps for a low-carb option.

8. What if I don’t eat vegan mayo?

Use regular mayonnaise or Greek yogurt instead.

9. Can I double the recipe?

Absolutely—scale ingredients as needed and bake cauliflower in batches on multiple rimmed pans.

10. How can I serve this as a bowl instead?

Skip the pita; serve roasted cauliflower, pickled onions, veggies, and garlic mayo over rice, greens, or grains for a bowl meal.

Conclusion

These Baked Miso Cauliflower Wraps with Roasted Garlic Mayo are a deliciously layered meal—sweet, savory, and tangy all in one handheld package. Packed with flavor, easy to prep, and endlessly adaptable, they’re sure to become a go-to for plant-based lunches or family dinners. Enjoy!